How to Make Oyakodon Recipe Without Dashi And Mirin

Dashi Stock (Konbudashi)

Combine dashi, mirin, sake, and soy sauce in a glass measuring cup, and whisk well to incorporate.

Recipe Summary Dashi Stock (Konbudashi)

Dashi is the basic stock used in most all Japanese cooking. Dashi stock is the base for miso soup. This recipe is for a Konbudashi, which is made with konbu (dried kelp/seaweed) and bonito flakes (a dried fish which has been shaved into flakes.) There are many variations of dashi, but this is probably the most common.

Ingredients | Oyakodon Recipe Without Dashi And Mirin

1 ounce dashi kombu (dried kelp)

1 quart water

½ cup bonito flakes

Directions

Wipe away any dirt from the kombu with a paper towel, being careful not to rub off the white powdery deposits on the seaweed. Place the kombu and water in a saucepan, and allow it to soak for 30 minutes to become soft.

Remove the kombu from the water, and cut several lengthwise slits into the leaf. Return the kombu to the water, and bring it to a boil. As soon as the water begins to boil, remove the kombu to prevent the stock from becoming bitter.

Stir the bonito flakes into the kombu-flavored water, bring back to a boil, and take the pan off the heat. Allow the water to cool. When the bonito flakes have settled to the bottom, strain the dashi through a strainer lined with cheesecloth or a coffee filter.

Info | Oyakodon Recipe Without Dashi And Mirin

prep: 5 mins cook: 5 mins additional: 50 mins total: 1 hr Servings: 8 Yield: 8 servings

TAG : Dashi Stock (Konbudashi)

Soups, Stews and Chili Recipes, Broth and Stock Recipes,