Best Takashis Dashi Recipes

Dashi image

Provided by Alton Brown

Time 1h

Yield 2 quarts dashi

Number Of Ingredients 3

2 (4-inch) square pieces kombu
2 1/2 quarts water
1/2-ounce bonito flakes or katsuobushi, about 2 cups

Steps:

Put the kombu in a 4-quart saucepan, cover with the water and soak for 30 minutes.
Set the saucepan over medium heat until the water reaches 150 to 160 degrees F and small bubbles appear around the sides of the pan, 9 to 10 minutes.
Remove the kombu from the pan. Increase the heat to high and bring to a boil, 5 to 6 minutes. Reduce the heat to low and add the bonito flakes. Simmer gently, stirring frequently, for 10 minutes.
Strain the liquid through a fine mesh strainer lined with muslin or several layers of cheesecloth. Reserve the bonito flakes for another use.
Store in an airtight container in the refrigerator. Use within 1 week or freeze for up to a month.

Takashi's Dashi image

Provided by Martha Stewart

Yield Makes 8 cups

Number Of Ingredients 2

2 large pieces kombu, approximately 10-by-4-inches each, gently wiped with a damp towel
3 cups packed katsuobushi (dried bonito flakes)

Steps:

Place kombu and 9 cups water in a large pot; let soak at room temperature for at least 20 minutes and up to overnight.
Place pot over high heat and bring to a boil. Remove kombu and discard. Reduce heat to a simmer and gently stir in katsuobushi. Let simmer for 10 minutes. Strain through a fine mesh sieve into a 2-quart container.

Cold Soba Broth image

Provided by Martha Stewart

Number Of Ingredients 4

5 cups Takashi's Dashi
1 1/4 cups Japanese soy sauce
1 1/4 cup mirin
3/4 cup packed katsuobushi (dried bonito flakes)

Steps:

In a large pot, bring dashi, soy sauce, and mirin to a boil over high heat. Immediately reduce heat to a simmer and add katsuobushi; simmer for 2 minutes. Remove from heat and let stand for 3 minutes.
Prepare an ice-water bath. Place a fine mesh strainer over a bowl. Strain dashi mixture into bowl and set bowl in ice-water bath until cool.