Cookbook:Simple Soup Dashi (Japanese Soup Stock)

This dashi can be used to make a miso soup similar to those served in restaurants in North America.

Ingredients

 * 3 large handfuls dried, smoked, thinly-shaved skipjack tuna (katsuobushi)
 * 4–5 ea. 4-inch (10 cm) long sheets of kombu seaweed
 * 4–8 cups (1–2 liters) water

Process

 * 1) Cut small gashes into the kombu. Do not wash the kombu; the white powder on the exterior is actually natural, crystallized MSG and gives the soup flavour.
 * 2) Place the kombu into the water and bring it to a boil, skimming the surface periodically
 * 3) Just as the water begins to simmer, remove the kombu (this may be re-infused with less water a second time to make a lower-quality dashi suitable for cooking)
 * 4) Let the stock cool down for approximately 5 minutes
 * 5) Add the flaked tuna and stir, returning to heat
 * 6) Permit it to boil for about 30 seconds and remove from heat
 * 7) After a few minutes, the fish will sink to the bottom. Strain the stock through a fine mesh filter (cheesecloth works well), squeezing the fish to extract every bit of juice (this may be re-infused as well)
 * 8) Store in the fridge for up to 5 days, and in the freezer for up to 6 months