Dashi

Joule makes great kombu dashi. Using Dave Arnold's 10g kombu/liter of water. 65C for one hour. Will add bonito for the last 10 minutes, and turn into miso soup later.

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Comments

mcauberghs14

This is crazy to see how you did it because I made dashi yesterday the exact same way without knowing David Arnold. I just found an article about a dashi tasting and decided to give it a try. I was just not sure about the Katsuobushi part since It was not covered in the test. Do you have a link to David Arnold's method? http://www.cookingissues.com/index.html%3Fp=3040.html

FrankM_3301

This link you included is the one I've used.

robert.c.brown15

This is old, but maybe I’ll get lucky. Thinking of doing this soon. How did it go? I may wait until the hour is up, strain into a pot, (or bowl i guess) and put the Katsuobushi in for 30 seconds or so. Also going to try to seal it with my foodsaver. If I’m quick enough to hit the seal button I should be good.

FrankM_3301

It is the only way I make dashi.