Dashi

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    40mins
  • Serves icon
    Serves
    12
  • Calories icon
    Calories
    5

Dashi is a basic stock used in a variety of Japanese dishes and is the key to that deep umami flavour found in miso soup and ramen. This dashi can be refrigerated for up to a week and frozen for 6 months. Instead of discarding the mushrooms, they can be kept for other uses like our pickled shiitake mushroom recipe that can be used to top ramen. Mix 200ml of dashi with 200 ml of chicken or pork ramen stock to make a delicious broth that can be flavoured with soy sauce, salt, or miso - look at our shoyu, shio, and miso ramen recipes for the full method.

recipe updated May 4, 2024

Ingredients

  • Shiitake mushrooms icon
    Shiitake mushrooms
    150 g
  • Dried kombu seaweed icon
    Dried kombu seaweed
    2
  • Water icon
    Water
    3 kg
  • Katsuobushi icon
    Katsuobushi
    5 g

Tools

  • kCook icon Cooking Chef XL
  • kCook icon Cooking chef xl bowl
  • kCook icon Stockpot - 5 liter

Step preview

  1. Attach the Stir Tool
  2. Add shiitake mushrooms, dried kombu seaweed and water to the Cooking Chef XL Bowl
  3. Lift the Cooking Chef head and fit the heat shield
  4. Cook with splashguard fitted until softened - 25 min, 105°C, Speed OFF
  5. Then add katsuobushi to the Cooking Chef XL Bowl
  6. Leave - 10 min
  7. Strain broth into stockpot through a sieve
  8. Discard leftover ingredients
  9. Serve
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