Dried shrimp add a subtle complexity to the flavor of Japanese dashi.
Dashi is a simple Japanese soup stock made by rehydrating dried seaweed and dried seafood like bonito flakes and shrimp. Bonito flakes have the appearance of wood shavings and are from a dried and smoked tuna fish variety. Tiny whole dried shrimp are added alone or in conjunction with bonito flakes to give dashi stock a more subtle and complex seafood flavor. Many traditional Japanese dishes are made by first creating a rich and flavorful dashi stock that will compliment a variety of ingredients.
Instructions
1. Wipe down both sides of the piece of kombu seaweed with a clean damp paper towel.
2. Place the cleaned kombu seaweed on a cutting board and use a sharp knife to make three incisions that almost run the length of the piece but do not separate it.
3. Lower the piece of kombu seaweed into the bottom of the large stockpot and pour in all the cold purified water.
4. After the kombu seaweed has soaked for about an hour move the large stockpot onto the stove over a medium heat burner.
5. Turn off the burner just when bubbles start to form on the bottom of the stockpot but before the water actually reaches a boil.
6. Remove the kombu seaweed from the stockpot with a slotted spoon and throw it away.
7. Pour a cup of half bonito flakes and half dried shrimp or just a cup of dried shrimp into the stockpot. Press the dried seafood under the water with the slotted spoon and let it soak for five minutes.
8. Line a strainer with a coffee filter and nest it into a large bowl.
9. Strain the contents of the stockpot through the lined strainer to produce a flavor packed clarified dashi soup stock.
Tags: kombu seaweed, bonito flakes, dried shrimp, dashi stock, dried seafood
