The basis of this Japanese food is ”dashi”, and dashi is an indispensable part of the daily diet of the Japanese. Dashi, which is made by extracting umami from dried, umami-concentrated bonito flakes and kelp, enhances the taste of the ingredients.
“Katsuobushi” is considered to be one of the soul foods of the Japanese people, and the bonito dashi from bonito flakes is the base of all Japanese dashi. Katsuo-dashi has rich flavor and umami, and the main umami ingredient is nucleic acid based “inosinic acid”.
Today, I will show how to make Katsuo-dashi.
Let’s make katsuo-dashi!
Fill a pot with water and bring to a boil.
Freshly shaved is definitely more fragrant and delicious.
However, dried bonito flakes are easy for daily use.
When it comes to a boil, turn off the heat and add the bonito flakes.
Let stand for 1 to 2 minutes until the bonito flakes sink to the bottom of the pan.
Strain soup.
How to make miso soup.
Next, let’s cook miso soup using the dashi. It’s pretty simple.
Fill a pot with dashi and bring to a boil.
Add vegetables to bonito broth and simmer.
I usually like to have lots of vegetables in Miso soup. I added carrots, radish and tofu this time.
You can add any veggies and proteins such as:
- Daikon radish
- Snap peas
- Carrots
- Sliced onions
- Kabocha pumpkins
- Spinach
- Wakame seaweed
- Mushrooms
- Tofu
- Chicken
- Salmon
Miso
Turn off the heat and dissolve miso.
Dissolving the miso first in a ladle will prevent lumps. Also, be careful not to dissolve the miso while it is still boiling, as it will lose its flavor and taste and become salty.
Miso soup is ready to serve！
Miso is an excellent food that contains so many nutrients that it can be called Japan’s superfood. Miso soup is a simple healthy meal with plenty of vegetables and protein.
If you don’t want to bother with making bonito soup stock, there is also granulated bonito soup stock.
Kayanoya is more expensive, but it has a great umami taste.
