Hello there, funky friends!  It’s been a little while. Between opening a new concept- local friends, check out Halo Halo Snack Shack for Miami’s only authentic Asian shaved ice desserts; and waiting for my dear husband (who happens to be not just the executive chef at our restaurants but also our Funky Asian Kitchen photographer) to recover from knee replacement surgery….2023 has been quite a year already. But I’m happy to be back and I have so many exciting recipes to share with you- like the Dashi recipes we’re making today! Foundational to Japanese cuisine, dashi is used in dishes as diverse as hot pots, noodle dishes, stews, and of course as the stock for miso soup. There are several variations that are common in Japan, and I’m going to share three versions that I regularly enjoy.

Katsuobushi and Kombu Dashi

Kombu is essential to making dashi. In fact, all 3 of the dashi variations I am sharing today start by soaking the kombu in water to gently extract its deep umami flavor. I like to soak it for at least an hour, but overnight in the fridge is great too. One of the golden rules in Japanese cuisine, is to never let kombu boil. Why? Because it tends to get slimy and that will transfer to your broth. However, if you’re a rule breaker, you will find that after it’s been boiling for a little while, the slime kind of goes away.

Another lesser rule is to gently wipe down the kombu with a damp cloth before using. This one, I always ignore. The whitish cast on the kombu is not mold; it’s called mannitol and is perfectly natural. It’s a combination of sugar and salts that rises to the surface of the kelp as it dries and adds more umami to your dishes- so really why bother? So rule follower, rule breaker, I’ll let you decide. In the recipes below, I’m following the established principles to give you some guidelines.

Katsuobushi, a dried smoked tuna that is then shaved, is 100% worth seeking out. It’s used in a ton of dishes as a topping/flavoring, stores easily in the pantry, and lasts virtually forever (although really old katsuobushi may lose some of its flavor over time). Japanese cuisine is subtle, relying on seasonality and fresh products above all else. Katsuobushi is one of those ingredients that really lends itself to highlighting those qualities, working in the background, quietly adding some depth, flavor, and light smokiness. You will be amazed at how just these two ingredients create such a complex broth that tastes like it’s been simmered for hours.

Once your water comes to a simmer, make sure to turn off the heat before adding the katsuobushi. Otherwise, the stock will be cloudy and almost slightly bitter. As the bonito flakes steep, they will sink slowly to the bottom of your pot. There’s no need to stir/mix it. Just let it be ;) Strain your dashi through a sieve to use immediately or store in the fridge. You can also freeze it for convenience.

Anchovy and Kombu Dashi

This next dashi has a bolder fish flavor, though not overpowering. Typically in Japan, it is made with small dried anchovies known as iriko. Personally, I prefer to follow the Korean lead and use some of the bigger ones. Anchovy stock is used regularly in Korean cusine and it pairs well with the assertive, robust flavors of their food. If you’re using the small anchovies, you can use them as is, but if the jumbos are what you have, you’ll want to remove the head and guts. Although it may seem a little tedious, you’ll get a less fishy product that’s also less bitter and more versatile to use. The photo below shows both sizes which you can easily find in most Asian stores.

Removing the heads and gutting the fish is easy to do and requires just a couple minutes. Once you pinch off the heads, put your fingers at the throat area. Pull the hard black guts out (they will come out as 1 hard piece) and continue cleaning the rest of the anchovies.

This stock will keep for up to 5 days in the fridge. Like all stocks, this freezes well if you would like to store some in the freezer.

Shiitake Mushroom Dashi

There aren’t a lot of hardcore vegetarians in Japan. Most people, even those that eat a largely plant based diet, do occasionally eat seafood. But it’s nice to have a vegetarian dashi to add savory oomph if you are avoiding meat. I use dried shiitake mushrooms for the deepest flavor. Once again I start by soaking the kombu, but I add the dried mushrooms too. Place a little dish on top to make sure they are fully submerged. Let that soak for at least an hour, or up to overnight in the fridge.

I prefer not to simmer the mushrooms. Instead, as soon as the water almost comes to a simmer, I turn off the heat and let the mushrooms steep in the very hot liquid. This technique gives me a light flavorful liquid but not one that’s going to overpower a dish with mushroom flavor. If you love mushroom flavor and can’t get enough, go ahead and gently simmer it instead of just steeping.

Like the other 2 dashi, this one will keep in the fridge for up to 5 days and also freezes well.

If you’re wondering what to do with the stuff you’ve strained out of the stock, you can definitely save the Kombu and the shiitake mushrooms for another purpose. For the anchovies and katsuobushi, I keep them as a treat for our dog Mina. If you have a 4-legged family member, they would love a couple tablespoons mixed into their meals. You can also try your hand at furikake for a 2-legged family treat.

Now that you have mastered 3 different dashi, the possibilities for them are endless. Try one in my Egg Soufflé for an elegant but easy supper. Replace this homemade dashi for the dashi powder/water combo in the Cold Soba. Use the shiitake version to make Chikuzen, Japan’s famed braised chicken. Or try the anchovy dashi in Tteokbokki or  Oden Stew. And of course they will make an excellent egg drop or miso soup. Having these flavorful stocks on hand will up your kitchen game exponentially. Try one, or all 3, and let me know what you think! Tag us on insta @funkyasiankitchen or leave us a comment here; we love hearing from you.

Dashi (3 ways)

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• Author: Funky Asian Kitchen
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 cups 1x
• Category: soup
• Cuisine: Japanese

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Ingredients

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Katsuobushi and Kombu Dashi

• 4 cups water
• 1 ½ cups lightly packed katsuobushi (about 20 grams)
• 2 pieces kombu the size of your hand (about 4”x6”)

Anchovy and Kombu Dashi

• 4 cups water
• ½ cup dried large anchovies (about 25 grams or 15 pieces)
• 1 piece kombu the size of your hand (about 4”x6”)

Vegetarian Shiitake Mushroom and Kombu Dashi

• 1 piece kombu the size of your hand (about 4”x6”)
• 4 cups water
• 4 dried shiitake mushrooms

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Instructions

To Make Katsuobushi/Kombu Dashi:

1. Break the kombu into a couple of pieces and then soak the kombu in the water for at least 1 hour (or even overnight) in the fridge.*
2. Pour the kelp water into a pot (save the kombu for a different purpose) and bring to a simmer over medium heat.
3. As soon as the liquid starts to simmer, add the katsuobushi and turn off the heat. Let the liquid steep for 15 minutes.
4. Strain the dashi through a sieve and then use the stock immediately or transfer to the fridge or freeze. The stock keeps for 5 days in the fridge. 

To Make Anchovy and Kombu Dashi:

1. Break the kombu into a couple of smaller pieces. Add it to the water and soak the kombu for at least 1 hour or overnight in the fridge. 
2. Head and gut the sardines by breaking off the heads and then pinching out the guts which are hard and black. Discard the head and guts.
3. Pull the kombu out and reserve for another use. Then put the anchovies in a pot with the soaking water. 
4. Bring the pot to a simmer over high heat. Partially cover the pot with a lid, lower the heat to medium and continue to simmer for 15 mins and then strain out the sardines. Either discard or use the sardines in another dish (if you have pets, they love the cooked sardines). 
5. Use the stock immediately or transfer to the fridge or freeze. The stock keeps for 5 days in the fridge. You can substitute 2 cups of katsuobushi (about 2 cups or 20 grams for the iriko)

To Make Vegetarian Shiitake Mushroom and Kombu Dashi:

1. Break the kombu into a couple of smaller pieces. Put the kombu in a container with the water. Wipe off the mushrooms and then soak the mushrooms with the kombu. You can put a bowl on top of the mushrooms to keep them submerged. Soak for at least an hour or even overnight. 
2. Strain out the kombu and then put the mushrooms and soaking water in a pot. Bring the pot to a bare simmer and then turn off the heat. Let the mushrooms sit in the cooling pot for 10 minutes. 
3. Squeeze the mushrooms to extract as much liquid as you can and reserve the mushrooms for another purpose. Use immediately or transfer to the fridge or freeze. The stock keeps for 5 days in the fridge.

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Notes

*kombu becomes a little slimy when heated but if you are in a rush and do not have time for a long soak, put the kombu in a pot with the water and gently heat it on very low heat for 10 minutes before continuing.

Keywords: dashi, stock, japanese, miso, dried fish, dried anchovy, iriko, shiitake, kombu, vegetarian, awase

If you made the chicken stock I posted earlier this week, I have an excellent use for it. This Egg Drop Wonton Soup combines two Chinese takeout favorites in one easy and delicious meal. Frozen dumplings ramp up the convenience factor, and help turn this soup into a filling meal. Using my homemade chicken stock, which is infused with ginger and scallions, gives this simple soup savory depth. You could also make this vegetarian by using a vegetarian stock and meat free dumplings.

Cook the Dumplings First

I usually have some kind of dumplings in the freezer. Either these Pork Gyoza or Kimchi Shrimp Dumplings, would be amazing in this Egg Drop Wonton Soup.  Of course there are endless varieties of frozen dumplings you can buy as well. Frozen dumplings are a freezer staple for us and should be for you too. They are economical, simple to prepare straight from the freezer, make a great last minute appetizer, and can be added to other dishes to make them more interesting: hot pots, instant ramen, and of course this soup!

When the dumplings are cooked through, they will float to the top. You can lower the heat so the bubbling subsides to check.

Now for the Egg Drop!

If  you were mesmerized by egg drop soup as a child, you might be surprised by how easy it is to make those fabulous ribbons of egg. I tend to like my egg in bigger sheets so I get a good mouthful. If you prefer wispy streaks, pour the egg in very slowly in a thin stream.

At this point, take a taste of the broth. If it needs more salt, give it a splash of soy sauce. I use light soy sauce if I have it on hand; as the name implies it has a lighter color so it’s frequently used for clear liquids, but regular soy sauce will work too. Just add it sparingly, you can always add more. I also add the toasted sesame oil.

When the broth is to your liking, it’s time to garnish with the scallions and serve!

A little dollop of my chili crisp would be nice here, if you like things hot.  Let me know what you think of this lightning quick Egg Drop Wonton Soup by rating and commenting on the recipe below, and tag us in your pics @funkyasiankitchen, we love hearing from you!

Egg Drop Wonton Soup

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• Author: Funky Asian Kitchen
• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes
• Yield: serves 2-4 1x
• Category: soup
• Cuisine: Chinese

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Ingredients

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• 4 cups Asian chicken broth (you can also use vegetable broth or anchovy broth)
• 8 frozen dumplings either homemade or store bought
• 2 eggs, lightly beaten
• 1 large handful baby spinach
• 1 Tablespoon light colored soy sauce (regular is fine too but add after tasting your broth)
• ⅛ teaspoon ground white or black pepper
• 2 scallions sliced
• 1 Tablespoon toasted sesame oil
• Salt to taste

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Instructions

1. Bring the chicken broth to a boil over high heat in a medium pot. 
2. Add the dumplings, stir, and let the soup return to a boil. Lower the heat to medium high and cook for 5-6 minutes, stirring a couple of times so the dumplings do not stick to the bottom of the pot.
3. Once the dumplings are cooked, they should be floating at the top of the soup (turn the heat off and let the liquid stop bubbling to check). 
4. Lower heat to medium and slowly pour the eggs in a thin stream into the pot. 
5. Once the egg floats to the surface, add the spinach and stir it into the broth. 
6. Taste the broth and add the soy sauce if you think the broth needs a little saltiness. 
7. Add the toasted sesame oil.
8. Divide the soup into bowls, sprinkle with scallions, and serve the egg drop wonton soup immediately.

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Notes

*If you are using dumplings that are already cooked, you only need to cook them for a couple of minutes in the soup so they are heated through.

*If you only have store bought chicken broth and you have a little bit of time, simmer the broth with half of a roughly chopped onion, 3 scallions also roughly chopped, and 6 garlic cloves. Simmer the broth covered for 20-25 minutes before continuing with the recipe. The soup will be a lot more flavorful.

Keywords: soup, wonton, chicken stock, egg drop, dumplings