I have always wanted to make my own dashi stock but sourcing the right ingredients have previously been difficult. I have used the dashi granules before but I am never 100% sure if they are gluten free. I have since found what I need at Japan Mart out at Sylvia Park.
I got this recipe from the book 'Notes from my Kitchen Table' by Gwyneth Paltrow.
For this recipe you will need
- 1.5 litres of water
- 50g of dried bonito pflakes
- 3 dried shitake mushrooms ( I used the equivalent of dried sliced)
- 1 10cm piece of dried konbu or wakame seaweed
Heat the water in a pot and when bubbles form around the edges, add the bonito. Turn the heat down and simmer for 2 minutes. Turn off the heat and let the broth sit for 5 minutes. I needed to reuse the same pot so I let it sit in another bowl. Strain the broth into a clean pot, discarding the bonito. Add the shitakes and seaweed to the broth and simmer for 20 minutes.
Remove the seaweed and the mushrooms and there you have it. Beautifully clear subtle broth ready to make miso soup or a multitude of other things.
Just add 1 tablespoon of miso paste to 1 cup of dashi. Heat the dashi first and add the miso last. Do not boil as you will destroy the good properties of the miso.
You can add anything to this basic soup, noodles, prawns, tofu, veges as I have in a previous recipe