Kombu Dashi/Katsuo Kombu Dashi (Dried Kelp/Bonito Stock) by neverknewicouldcook. A Thermomix <sup>®</sup> recipe in the category Soups on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

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Kombu Dashi/Katsuo Kombu Dashi (Dried Kelp/Bonito Stock)

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Ingredients

2 jar(s)

Kombu Dashi/Katsuo Kombu Dashi (Dried Kelp/Bonito Stock)

35 g Kombu
2 l water
15 g Bonito Flakes

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6

1h 0min

Preparation 1h 0min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 6
- Recipe is created for
  TM 5
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
- Recipe is created for
  TM 31
9
Chinese Japanese Baby food Children food Egg free Non-dairy Cooking Cooking for 2 person Cooking for elderly people Cooking for large family Cooking for single person Cooking for students Take away food Easy Low budget Natural Quick Dinner Lunch Everyday

Recipe's preparation

Kombu Dashi (Dried Kelp Stock)

1. Cut slits in kombu (optional - it gives the dashi a more briny taste and deeper green colour)

Place kombu in 2l of water (60min / 65°C / slow cook/"Counter-clockwise operation" "Gentle stir setting" ). Remove the kombu. That's it! You have your Kombu Dashi.

Katsuo Kombu Dashi (Dried Kelp + Bonito Soup Stock)

Warm Kombu Dashi to 80-85 °C (Use Kettle

Kettle Mode on TM6)

Place bonito flakes in Kombu Dashi and leave to steep for 10min. Do not stir.

Pour dashi through a sieve.

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Tip

Never buying commercial dashi powder again because it is so easy to make my own. This simple, savoury stock forms the backbone of many Japanese dishes and TM makes it especially to draw out the umami at a consistent temperature of 65°. i freeze this umami-loaded stock and on busy days, add in pantry staples like goji berries, dried wakame, tofu and shimeiji mushrooms and sometimes a dollop of miso for a yummy miso soup minus salt, sugar and msg.

- the Kombu can be reused in soup/salads, or you can reboil it to make a second batch (Niban Dashi) suitable for stews and braising
- you can also reuse the kombu/bonito to make this: https://www.justonecookbook.com/simmered-kombu-tsukudani/ - this recipe makes ALOT of Dashi. You can halve it for easy storage.
- Use this for cooking miso soup, chawanmushi, Yoshinoya Gyudon, onsen egg sauce and soup noodles.
- Don't wash or wipe away the white portions on the kombu - that gives the umami!

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.