Japanese Dashi Stock - Two Ways (Vegan & with Bonito)

Vegan Dashi

Ingredients:
3 cups water
1 small piece of kombu seaweed

Method:

In a pot, put kombu and water and leave it for 30 minutes. After 30 minutes, simmer on medium heat until it comes to a slow boil. Turn off. Remove kombu.

The vegan Dashi stock is ready.

Dashi with Bonito Flakes

Ingredients:
3 cups water
1 small piece of kombu seaweed
15 grams of dried bonito flakes

Method:

In a pot, put kombu and water and leave it for 30 minutes. After 30 minutes, simmer on medium heat until it comes to a slow boil. Turn off. Remove kombu. Add the bonito flakes to infuse the flavour only. Do not turn on the heat.

Strain using a fine mesh strainer and its ready.

Note:

Kombu is a type of edible kelp.

If you prefer to make this without kombu, dashi stock powder is also available in supermarkets but it contains dried fish flakes and hence not vegan.

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