Dashi Stock Recipe – Original Japanese Fish Stock
Welcome back to another cooking video, I’m
Chef Devaux and today I’m going to show you guys how to make Dashi Stock. Dashi Stock
is a Japanese fish stock and it’s very important to Japanese cuisine and sauce making, so it’s
something you really need to know and making good quality Dashi Stock is very easy, but
it just takes a little bit of work and I’m going to show you guys how to do it. Let’s
get straight into it. Okay this is Kombu, it’s a type of seaweed
and basically this has been dried out and what it has is a lot of Umami flavor and that
is actually the white stuff you see here on the surface of it, so don’t wash that off.
Then what you want to do is just cut one of these sheets in half and then cut the half
into little strips but keep it in one piece so it’s easy to remove out of the water later.
Just make these slits so the water permeates out of the Kombu leaf.
What we are going to do now is we’re going to add it to one liter of water, about four
U.S. cups of water, and leave it for 24 hours, and after that it should look like this.
Now this is Kombu infused water and it’s very high in Umami flavor, so it’s awesome stuff.
Now you take this and you place it inside a sauce pan with your Kombu leaves inside
and then bring it to a boil. Okay so just before the water starts to boil
you take your Kombu leaves out
and then you bring it to a boil and once it starts to boil like it’s doing right now,
then you add your handful of Bonito flakes which happens to be about 10g which is 1/3
ounce and you add that to your boiling water and turn it off the heat — perfect. Now you
just leave it in there, give it a quick mix so it goes into the water and do not stir
under any circumstances. They are very-very fragile, so they will just break up otherwise.
What you want is to wait for them to sink down and then once they’re there then we strain
it. Alright after 15-20 minutes all of the Bonito
flakes will have drifted down to the bottom naturally on their own, you don’t have to
shake it, you don’t have to touch it, you don’t do anything to it. Now your Bonito flakes
are infused with the water and they have dropped to the bottom naturally. You take a big glass
bowl or just any other container and put a big nice sieve over it and then a cheese cloth
or just any other cloth with fine holes in it. Now you pour over your Bonito flake mixture
like so — there you go. Then you just lift it out slowly, let it all drain out, and that
there is your Dashi Stock. You want it to be a beautifully clear liquid with amazing
sea taste and taste of fish from the Bonito flakes.
Okay so that was how to make beautifully clear, crystal clear Dashi Stock, and the taste of
the sea with slight hints of fish and then just very strong taste of Umami, this will
compliment any Japanese dish you add it to and will really bring out the flavors inside
any sauces so I really suggest you make this. Now I do understand it takes a long time to
make this, 24 hours to marinate Kombu, that’s a long time, and yes you can do it without
but you sort of lose some flavors, so I really suggest going for the 24 hours. Now if you
can’t make it in 24 hours and you need it now then you’d use this which is Aji No Moto,
instant Dashi Stock which is more or less like an instant tea, you just add it to hot
water and it is ready to go. Obviously it’s not as good as the stuff we just made here,
but if you’re in a hurry you can use this stuff.
Okay so I hope you guys enjoyed this video, if you did and you want to see more of my
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Until next week — bye. END