Dashi broth

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The recipe
Dashi for sauces and soups
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Dashi for sauces and soups

Recipe by Bernie Torras
0.0 from 0 votes
Rations

2

rations
Preparation time

1

hour 
Cooking time

15

minutes
Calories

45

kcal
Total time

1

hour 

15

minutes

Discover the essence of Japanese cuisine with this authentic recipe for dashi, the base broth that gives life to countless Japanese dishes. As you prepare this flavorful and aromatic broth, immerse yourself in the exhilarating rhythm of modern Japanese music, which combines the traditional and the contemporary, filling your kitchen with energy and harmony.
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Let the vibrant melodies inspire you as you soak the kombu seaweed and simmer the broth, releasing its exquisite flavor. Experience the satisfaction of creating delicious homemade dashi while you let yourself be carried away by the rhythm of modern Japanese music, fusing culinary tradition and sound innovation in a unique and unforgettable experience. Go ahead, cook to the rhythm of Japan!

Modo cocción

Mantén encendida la pantalla de tu dispositivo mientras cocinas

Ingredientes

  • 600 ml of mineral water

  • 15 gr of kombu seaweed

  • 30 gr of dried bonito

Pasos

  • Soak the kombu in 600 ml of mineral water for at least 1 hour. In summer 30 minutes.
  • Heat the kombu with the soaking water over low heat for about 10 minutes, without boiling, at 65-70 °C.
  • Remove the kombu, increase the heat to maximum until the liquid comes to a boil and stop it.
  • Add the dried bonito.
  • Drain by squeezing and set aside.

Notas

  • In summer the time in soaking water with kombu seaweed is half the time due to the heat of the ambient temperature.

Quizás lo necesites

Información nutricional (por ración)*

  • Serving Size: 315g
  • Calories: 45kcal
  • Fat: 1g
  • Saturated Fat: 0g
  • Trans Fat: 0g
  • Cholesterol: 10mg
  • Sodium: 95mg
  • Potassium: 120mg
  • Carbohydrates: 1g
  • Fiber: 0g
  • Sugar: 0g
  • Protein: 8g
  • Vitamin A: 20IU
  • Vitamin C: 0mg
  • Calcium: 40mg
  • Iron: 0.5mg
If you are looking for 10

Key points of the recipe

  1. Kombu soaking: Be sure to soak the kombu seaweed in mineral water for at least 1 hour (or 30 minutes in summer) to extract its flavor and properties. This step is crucial to obtain a broth with the depth of flavor characteristic of dashi.
  2. Temperature control: When heating the kombu with the soaking water, keep the temperature between 65-70 °C and avoid boiling the water. This allows the flavors to infuse without destroying the delicate aromatic compounds of the kombu.
  3. Adding the dried bonito: Once the kombu has been removed and the liquid has come to the boil, add the dried bonito and then turn off the heat. Let the bonito infuse in the hot liquid for a few minutes before draining to capture the umami essence without overcooking.

Pairing with wine

In general, Dashi broth is a smooth and delicate broth that does not require an intense wine pairing. Wines that would harmonize well with the subtlety of Dashi are those dry white wines with moderate acidity and freshness. Sauvignon Blanc and Pinot Grigio are two options that would complement well the simplicity of Dashi. These wines have citrus and fresh fruit notes, which would bring an extra touch of freshness to the wine. Also, Japanese white wine, such as Sake, is a suitable choice because it is made with rice and has a mild flavor that integrates well with the Dashi.

Beer pairing

Beer is a very popular drink in Japan and is considered a classic pairing with many dishes in Japanese cuisine, including Dashi. A light, smooth and refreshing beer is the best choice to pair with this broth. Lager or pilsner beers are the most suitable, especially those of Japanese style, such as Sapporo or Asahi. These beers are smooth, with a refreshing taste and balanced carbonation that pairs well with the simplicity of Dashi. In addition, the beer has a refreshing taste that can cut the fat and umami of the Dashi, providing a perfect balance.

Careful!

Typical allergens

Good thing it’s allergen-free!

* In Puchero MIX we inform you about the most typical allergens in this dish. However, we recommend that you ask all diners if they have any specific food allergies. In addition, we recommend checking the labels of all individual ingredients to ensure that they do not contain traces of other allergens, as conditions may vary by producer or manufacturer.

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Picture of Bernie Torras
Bernie Torras
Una vez fui cocinero, y entre fogones aprendí que la cocina no solo se trata de recetas, sino de historias. Con años de experiencia en escuelas de prestigio y más de una quemadura en varios restaurantes, hoy traduzco todo ese sabor a palabras. Porque cocinar es algo más que mezclar ingredientes; es crear momentos y recuerdos para tu mesa, con pasión y precisión, como una buena receta.
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