Preparation time
1h 0min
Total time
1h 0min
Portion
2
jar(s)
Level
easy
Ingredients
Kombu Dashi/Katsuo Kombu Dashi (Dried Kelp/Bonito Stock)
- 35 g Kombu
- 2 l water
- 15 g Bonito Flakes
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- 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. - 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.
Kombu Dashi (Dried Kelp Stock)
Katsuo Kombu Dashi (Dried Kelp + Bonito Soup Stock)
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!
- 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!
Thermomix Model
-
Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl. -
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.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!
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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.
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