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Ramen Dashi- Seafood Stock
- Servings
2 - Prep
15 m - Cook
15 m
Recipe By: Dylan Vickers-Fukakusa
Dashi is the foundational stock of Japanese cuisine. This particular version uses a mixture of different seafood, mushrooms and Japanese kelp- kombu to give the broth a superb depth of flavour and deep umami.
Ingredients
- 3 L water
- 40 g katsuobushi
- 20 g niboshi (dried anchovies)
- 20 g dried shiitake mushrooms
- 10 g kombu
Directions
-
1
Place the water in a large saucepan and heat the water over high heat until it is nearly at a boil- roughly to around 85-90C.
-
2Place the katsuobushi and the niboshi into the pot and immediately turn off the heat.
-
3Allow the seafood to steep for 10 minutes in the water. Strain the liquid through a fine-mesh (ideally lined with cheese cloth) strainer, ladling it one spoon at a time.
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4Place the kombu and mushrooms in the water and let them steep for 45 minutes.
-
5Remove them from the broth afterwards, or strain once again through a fine-mesh strainer.
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Printed From otaokitchen.com.au 09/04/2025