Dashi & Miso Soup

In this page, I will explain how to make "dashi" and "miso soup" step by step!!

Dashi stock

Miso soup

Jump to Miso Soup →

Dashi (出汁)

Dashi stock

Dashi is one of the most important components of Japanese food. The fifth taste 'Umami' was discovered by Japanese scientist from 'kombu dashi' (one of the kinds of dashi). [About Umami]

Ingredients
Water	1L
*Bonito flakes (Katsuobushi)	30g
*Dried kombu	10g
For the ingredients with *, you alter them to make other types of dashi. (e.g. dried shiitake mushroom, dried anchovy etc. )

1. Pour water into a pot, put dried kombu, and wait for 30 minutes (or more).

2 Put on medium heat and stop heating just before it boil.

3. Get rid of the kombu (keep it to make this!!)

4. Put on medium heat again, and after it boils, add bonito flakes and wait for them to sink. DO NOT STIR!! (Prepare a strainer and a bowl while waiting)

Wait until bonito flakes sink like the picture below...

5. Filter out bonito flakes (you can use it with the kombu you got in step 3). DO NOT SQUEEZE BUT WAIT!!!

6. Done! It's ready to use 😊

You can use this dashi to these dishes ↓↓↓ ( I will add more, wait for it!!)

Miso soup

Nikujyaga

Japanese style omelet

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