Recipe: Dashi Stock

This stock is used everywhere in Japanese cuisine. This is my version that I’ve gotten to based on trial and error. Once you get the hang of making this stock, you can adjust the ingredients to fit your own taste.

Dashi Stock

Ingredients

3/4 cup of konbu (dried kelp) cut into 1 1/2 inch pieces
2/3 cup of enoki mushrooms, kept whole but packed to get a full 2/3 cup
1/2 cup of dried bonito flakes, packed
2 quarts + 1 cup of water

Directions

Bring water to a boil over high heat. Add all remaining ingredients and reduce to a simmer over low heat. Cover pot and simmer for approximately 1 hour. Drain through a fine mesh strainer, cheesecloth, or coffee filter.

This stock can be kept in the refrigerator for 4 - 5 days, in the freezer indefinitely.

Makes approximately 2 quarts (1/2 gallon) of stock.