基本の出汁の取り方 一番出汁 二番出汁 / 料理のレシピ
Recipe Information
Dashi
Cultural Context
Dashi is a fundamental broth in Japanese cuisine, originating from the Edo period. It serves as the base for many dishes, including miso soup and noodle soups, highlighting the umami flavor that defines Japanese cooking. Today, dashi is widely used in various forms, from instant powders to homemade versions, and is celebrated for its simplicity and depth of flavor.
For the first dashi, combine 1L of water with 15g of kombu and 30g of katsuobushi in a pot.
Heat the mixture gently until just before boiling, then remove from heat and let steep for a few minutes.
Strain the liquid using a strainer or cloth to obtain the first dashi.
For the second dashi, take the remaining kombu and katsuobushi from the first dashi and add 500ml of water.
Simmer the mixture on low heat to extract the remaining flavors, then strain again.
Equipment Needed
Spice Level:
🌶️🌶️🌶️Allergens
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