Japanese basics: dashi stock

Update:现在有一个非常详细的在这里做大石的分步课.It's highly recommended if you are a dashi making newbie.

大石是日本烹饪中常用的基本汤料。不像西方或中国的基本存货,它们长期依赖于炖肉或蔬菜来提取味道,日本大石很快就能做成。有速溶大石颗粒,但是像速溶的立方体一样,它们富含钠和其他物质。不是说钠是有害的,但当从零开始就很容易获得真正的股票时,why go for the fake stuff??

制作大石的基本原料,所有这些都可以在日本杂货店买到。韩国或一般亚洲/中国杂货店也可能有,虽然我已经注意到,虽然即时大石随时可用,基本的大石配料并不总是如此。这些天,你也可以在一家全食品店或库存充足的正规超市买到鲣鱼片和Konbu海藻。Some natural food stores sell these ingredients sometimes.

大石所用的第一种原料是刨干的鲣鱼片,called川崎布希orkezuri bushi.你也可以买一个整体,风干的鲣鱼(看起来像鱼形的木头),然后把它刮在一个像飞机的东西上,but this is too much work for me.我只是用大袋子里的预先包装好的鲣鱼片。

Dried kombu seaweed is the second ingredient.这是一种坚韧的海藻,that comes in large leaves.我要做的是用剪刀把树叶剪成大约4英寸长,pack them well in multiple layers of plastic bags and store them in the freezer.

The third commonly used ngredient is dried sardines,calledniboshi.This produces the most distinctively flavored stock.I rarely use niboshi myself,simply because it's rather hard to get a hold of good,non-rancid niboshi here where I live.如果你有尼伯希,sniff it.If it smells strange,你的汤也会有异味。猫爱尼伯希,either dried or after they've been used for stock.

以我母亲为例,I usually make a dashi using bonito flakes and kombu.This is also calledichiban-dashi- first stock.节俭的家庭主妇经常niban-dashi-第二种原料-通过从已经用于一班大石的kombu和bonito薄片中重新提取更多的精华。Niban-dashi is fine to use for stewed vegetables and the like.

基本配方:大石汤(一板大石)

  • 1块4英寸(3-4厘米)的干kombu海藻
  • A good handful of bonito flakes
  • 冷水,从水龙头(如果太硬或氯化,可以考虑过滤)

将干燥的kombu海藻片在3-4杯冷水中浸泡约20分钟。把水烧开,然后加入少量的鲣鱼片。立即关掉暖气,让它静置至少5分钟。通过筛子过滤,pressing out all the goodness.

Makes 3-4 cups.

The cold-water method

当我时间紧迫时,我用mizudashi大石的制作方法。这是我描述过的制作方法vegetarian dashi,只是我加了些鲣鱼片。我在一壶冷水里放了一片kombu海藻和一大把鲣鱼片,让它浸泡至少几个小时或一夜。要用破折号,我只需把它滤出来。The dashi keeps in the fridge for a few days,and if I don't use it up during that time (which is rare) I just freeze it.Aside from having to remember to fill up a jug,这个方法再简单不过了。

Niban dashi for stews and more

上述两种方法使得ichiban dashi(第一大石)味道最浓。This is used for dishes where the dashi flavor is paramount,如汤或蘸酱。但是对于炖菜和其他菜肴来说,大石更像是一种背景成分,节俭的厨师用尼班大石(第二大石)。因为日本以外的小松和博尼托薄片都很贵,it really pays for those of us who live 'over the sea' to make niban dashi!To make this,只需将你用来制作一班大石的小木薯片和博尼托片再煮一会;这提取了一种清淡的大石。我冷冻了科布鲣鱼片,一次用两片来做尼班大石。

Comments

Wow!All maki-san's 徳赢vwinrecipes are really easily explained!我才十五岁真的,我真的很喜欢日本菜!现在我可以在家里做一些,让我妈妈想想我是一个多么有能力的女孩!lol.感谢您张贴这些食谱!徳赢vwin!

你好。。不确定如何使用此论坛…我的问题是关于4“piece of Konbu seaweed for Ichiban-Dashi,4"凭什么“..我有一张典型的床单,是4寸吗wide by the length of the sheet??

阿里加托·戈扎伊马苏

I imagine just 4"“4”.

The description does talk about cutting the Konbu up into 4"pieces so if it is already 4"宽的,然后每4英寸切割一次纵向地。

梅基,精彩的站点!!
一个问题-你能冻结大石股票吗?(e.g I put vegetable stock into an icetray,and just take the appropriate number of cubes out when I need to use them)

I have frozen dashi before and it thaws beautifully.Just make sure you're freezing the stock in the quantity you will later need.I've run across problems when I freeze the whole batch in one container.It's harder to measure out and thaw just part.Using ice cube trays would be a good way.Another is to use quart sized freezer bags with 1 or 2 cups of stock in them.

Is it possible to freeze bonito flakes??

You can store bonito flakes in the freezer,but they don't need to be since they are a dried product.They will keep their flavor a bit longer in the freezer,但是一定要小心,不要把它们包装得很好而带有“冰柜味”。

Thank you for the reply,森赛!!
所以如果把它们放在一个密封的容器里,它们可以在冰箱里保存几个月吗??

Sure...though again,in the fridge I would be wary of 'refrigerator odor' getting absorbed by the bonito flakes.Make sure it's wrapped up air tight!It will also last fine in your pantry at room temperature for a couple of months.Japanese households usually keep it outside of refrigeration.打开的袋子应该尽快用完,以获得最大的风味。Thinking off the top of my head,将鲣鱼片保存最长时间的最好方法可能是用其中一种真空袋器具真空包装。不管你决定保持什么温度。

"很难测量出来,部分解冻。”"

你的体重。A cup of ice (frozen dashi) weighs 8 oz.一公升重一公斤。

嘿,I have a question.我想做大石,但结果不太好。你有什么关于香菜大石的建议或者其他做素食大石的方法吗?任何帮助都将不胜感激。阿里加图

Nilld,做大石的最好方法就是把一些干的大石浸泡在水中几个小时。这样的浸泡液有很多种味道——比你从新鲜的香菇中提取的任何东西都要多。

谢谢,梅基。我想上次我试着做的时候,我只是没有把香菇浸泡足够长的时间。这真的有帮助。

你好,真希!!
我有个问题,我在当地的日本商店买了一些大石田庄。when i make the recipe acording to the package directions (1tsp per 3 cups water) there is hardly any flavor.just how strong should the flavor of the stock be to be authentic?我做的比他们建议的要强壮3到4倍,而且味道很咸,很鱼。

CW,这取决于你用大石做什么。例如,如果你用它做味噌汤的原料,你不需要太多,因为味噌等会增加味道。如果你自己用它来做清汤,你就需要更多,等等。It really depends on you and what tastes good to you!The granules are just like Western/European style soup granules/cubes (Knorr,氧代等)。速溶汤/大石颗粒的优点是它们非常方便……缺点是它们含有大量的盐(通常还有味精和其他东西)。

梅基,,
我住在加拿大西海岸,有很多新鲜的鱼可供我使用。Can i use fresh fish instead of Bonito flakes to make my stock?有没有一种鱼会像鲣鱼的味道??

埃里克,the main difference between bonito flakes and fresh fish may be the fact that bonito is dried and concentrated - sort of the way dried mushrooms taste quite different from fresh.But in many coastal areas they would make soup and stuff without the bonito flakes,把鱼放进去。你可以用Konbu海藻+鱼骨,heads,如果你想做一个相当丰富的鱼群。它不一样,但应该很好吃。(还有很多工作要做!)

Some time ago I made a鱼汤,这类似于鱼丸汤,你可以在日本,特别是在渔区。这种汤通常是用一种简单的小米汤做的。

希望有帮助!!

A friend of mine tried to make dashi stock recently,在味噌中使用,but she said when she began to work with the bonito flakes,她的公寓里充满了一股可怕的气味,似乎有自己的生活,和“haunted the whole place for days".有没有什么特别的品牌的博尼托我应该寻求避免这一点,还是我需要担心薄片是否新鲜?我很想自己做寿司,but her experience with bonito has made me nervous about trying.

对我来说这听起来像是坏的鲣鱼片。I don't have a particular brand to recommend,但是要找一个粉色和“蓬松”的袋子,袋子里应该充满空气(这样薄片就不会被压碎)。再一次,a few people do not like the smell of fish in any form,dried or not,so...

你也可以试试大石颗粒(例如Hondashi) instead - they are quite ok for flavoring sushi rice if MSG does not bother you.Or,just try using konbu alone (put a piece in the rice cooker with the water and rice).

我刚从日本度过夏天回来,这个网站让我非常饿!!另一个关于做素食大石(我在日本吃鱼,因为这几乎是不可能的,但不是在美国)。如果我要做一个以什叶派为基地的大石,我还应该加上kombu吗??Or is it better with just the shiitake alone?Thanks for any info - I am anxious to try making the kitsune udon!!

如果你喜欢的话,你可以用香菇,or add the kombu too.小布有很多鲜味,这就是你想要的大石,但Shiitake也是。这取决于你!!

抱歉,如果你在你的网站上的其他地方报道了这个,但是,如果你对鱼过敏,有没有好的替代品??

你好,真希!!
我今晚在学校的国际晚宴上要做点日本菜,所以当我找到了东芝索巴的食谱时我很兴奋,但是当我昨天去国际商店的时候,大石没有你要的任何东西。你对某种替代品有什么建议吗?对我该怎么做有什么建议吗??
Thanks!我喜欢你的网站!!!

我刚从城里的亚洲超市回来。I was going to get some premade dashi,but when I looked at the ingredients,第一个是盐,and the other was MSG!What??不管怎样,你的食谱很简单,I think I'll just go back and get some kombu and make my own.Then I can have dashimaki tamago for lunch tomorrow.:) LOVE your site!!

亲爱的真希,,
it is impossible to get konbu seaweed here in Russia.Pls advise if it is possible to use nori seaweed?大石股票还可以用什么海藻替代品?many many thanks!!

…但我当然有博尼托!!

安娜诺里不会很好——它会在水中分解。Besides,it's not cheap either.如果你有博尼托,我就自己用它(尽管你需要很多,like a huge handful for 2-3 cups of stock)...or just use dashi stock granules.

你好,真希。Great blog!!
前几天我喝了味噌汤,很喜欢。如此简单,但是很有味道。I had to try making my own.I picked up wakame seaweed -is this ok to use in place of kombu??
海藻经过水化处理后,看起来真是太棒了。I was wondering also if the left-over seaweed from making dashi could be used in other dishes.
谢谢

Hi Maki:
“食谱”Takoyaki with a great video"你的网站上有kombu dashi库存颗粒和katsuo dashi库存颗粒在面糊配方。我有kombu和katsuo,我也有大石原料颗粒来制作大石原料,但是我想知道我是否可以用这个来代替kombu-dashi储备颗粒和katsuo-dashi储备颗粒?If not,这两种股票我怎么做?Do I have to purchase these two granules separately??
谢谢

你可以用你的大石原粮颗粒。我想这两种大石的味道可能更复杂些,但两者之间的差别将非常微妙。

嘿,真希。我想知道,冷水法会失去味道吗?And can you freeze both the heated and cold water methods?Thanks!!

没有(如果我觉得它能保持更多的味道),是的,你也可以冷冻。

未使用过的鲣鱼片存放多长时间??我不敢用,因为包裹上没有日期……谢谢。

如果你把它密封好,干燥远离光线,它保存了很长时间,though you should try to use it up within a year or so before it loses its flavor and turns into fishy wood shavings.

梅基,我想说谢谢你和我们分享这些食谱。徳赢vwinIt's a lot of help and you make the directions so easy to follow.

我有一个简短的问题,我住的地方没有日本杂货店那么多。Do you have any suggestions for online stores to shop from??

你有茶碗粥的食谱吗??

i love to eat chawanmushi so thinking of making it.

感谢您张贴这些伟大的食谱。徳赢vwin昨天晚上我做了一个索巴,想要一个大石汤。我确实有konbu,but I found that we had dulse (which is a north atlantic"sea vegetable") in our pantry.我用鲣鱼片做了一大块。太棒了。The sea vegetable broke up into smallish pieces,所以我就把它放在汤里,和呜呜声一起喝了。Also I reserved the boiling water from the soba and used that instead of tap water.It added a bit of color,大石的味道和营养。而且它已经很热了,所以它缩短了烹饪时间。

I think Japanese cooking is starting to take the place of Italian food in my diet (probably the best thing for my waistline) and your blogs are really an inspiration.

你好,谢谢你的食谱,但我只需要澄清一下。

当你说你把你的kombu切成4英寸的时候,是长度还是宽度?Just want to make sure =)

It's 4 inch lengths,since width-wise they come in about 3-4 inch width usually anyway (or narrower,all wrinkled up)

Hi Maki,,

I was wondering if you had any ideas/徳赢vwinrecipes what to do with the left over kombu and katsuobushi after making dashi?After I make the dashi stock,我一直在给我的狗喂小布和Katsuobushi。

Thank you!!

你可以冷冻它们,and then use a few batches to make _nibandashi_ (2nd dashi),在炖菜等菜肴中也可以使用。You can also cook it in some water,sugar,米林或清酒和酱油,直到konbu变软(可能加上一些其他的katsuobushi)——比如西贡堡.This is good as an onigiri filling!!

你有茶碗粥的食谱吗??

thanks.

I went to the Asian Market and looked through all of the Seaweed options and could not find Kombu.Is there another name for it or what should I look for?What does it look like??

非常感谢你的帮助。

Excellent site by the way,I really enjoy it!!

See the first section ofthis page-在日本杂货店寻找konbu/kombu,而不是一般的亚洲杂货店。你也可以通过邮购订购。

你好,我们刚做了一些dashi and udonfor the first time using your instructions.太好了,谢谢!!

我住的地方找不到鲣鱼或金枪鱼片,or kombu(or any type of seaweed for that matter) So I'm going to use the cultural equivalents,that would be Eryngium foetidum known as culantro and Coriandrum sativum known as cilantro and some regular tuna *haha* since i can't find any dried flakes,所以我自己擦干它哈哈哈我想哈哈

这些破折号要在冰箱里保存多长时间??

我该如何调整这个新鲜小木瓜的食谱呢?Or should I dry the fresh stuff before using it,and if so,how do you recommend I do it??

我刚买了一些鲣鱼片和小豆子,这样我就可以做一些大石了。So far I have been using the water that I have used to soak Shitake mushrooms in,但我知道这会很容易,而且味道可能会更好!另外,我周末要做寿司饭,所以大石很重要。

你好,谢谢你的帮助网站。

我岳母做的大石是从鱼头鱼尾之类的东西开始的。Do you have a recipe that begins with the fish rather than with kombu or bonito flakes??

谢谢您。

Hi!非常感谢你把这个贴出来。快速提问-你如何储存你的大石原料,including niboshi?I tried researching this online but some people say in the fridge whereas others say in an airtight container in the pantry.

关键是让它们保持凉爽和干燥。They don't need refrigeration,因为它们是干的,but the oils in the little fish may turn rancid after a while,which is why some people prefer to keep them in the fridge or even in the freezer.这完全取决于你用得多快。Bonito薄片和Konbu不会变臭,因为它们不含油(或很少),但它们会在一段时间后变平。就像老药草一样。(I don't usually have niboshi around because I prefer using konbu and katsuobushi for my dashi,但是如果我这样做了,我通常会把它放在冰箱里。)

我自己做大石已经有一年了,现在我用薄片和小豆子来做大石,我喜欢用它来做日本菜。The problem I have is that I live where I can not reliably get fresh fish,especially not heads and bones and I am looking for a substitute for home made fish stock for western style dishes.我想知道你是不是用大石代替了西式鱼汤来做酱汁,如果有什么需要改变的呢??

Thanks!!

就在我头顶上,I would try adding plenty of aromatic vegetables that are 'western' flavored,to the bonito flakes etc.茴香,celery,小茴香,西芹,thyme all taste very French/European to me.You'll also want onion and so on,把姜放在一边(我觉得姜更像亚洲人)。

听起来不错,谢谢!!

I know you mention making second dashi,但是,你如何正确地存储预先使用过的kombu用于第二个dashi,或者在第一个dashi之后制作第二个dashi??

你好,I can not find bonito flakes in my city and everyone I ask has no clue what I am talking about.我根本不住在任何主要的湖泊或河流附近,在这里很难找到一些日本配料。我确实找到了一些我认为是沙丁鱼的全干的小鱼,但我不确定我是否应该用它们来做这种原料。Do you think that these would work as a substitute and should I cut the fish up into small pieces before using?谢谢。

sorry do you mean a 4 inch piece (which is about 10cm) of konbu or a 4cm piece (which is about 1-2inches)??

P.S.爱博客!我正在用这个做冷饮酱!!

你好,今天早上我偶然发现了你的博客,花了3个小时不停地阅读和做笔记。

I'm a 61 yr old grandma living in California who will cook
her first dashi stock for udon soup tomorrow.Wish I had
found this site earlier.

I'm also a Uterine Cancer survivor for 23 years and read about your story.I underwent hysterectomy and 28 radiation
治疗。

这是我恢复和治疗的药方。
>Faith in God
>Support from family and friends
>Will to live
笑声,笑声,笑声

Thank you for sharing and God Bless.

Do you know a good store to purchase the dried bonito flakes?这是我名单上唯一的忘恩负义者。

Check out theJapanese grocery store listfor your area,or if you are in the U.S.试试亚马逊的杂货店。如果你附近有大量的全食,他们也可能会带着它。

在冷水法中,你是让它浸泡在冰箱里还是室温下??

如果天气暖和(或者房间过热……这里很少见!) I put it in the refrigerator,where I store it anyway if there are leftovers.

Hi Maki,,

I was wondering if you use less water for the cold water method or about the same 3-4 cups worth that is in your original recipe.I tried the cold water method,也许我用的太少了,但是我的“stock"was clear and had very little taste to it after 24 hours.我加了更多的Bonito和Kombu,and will let it sit up to another 24 hours.希望我的配料太吝啬了!!

Thank you!!

嗨,Nokko,I do add more bonito flakes when I use the cold water method,所以,也许这比常规的方法更省钱,但只要你记得在冰箱里放一罐就更方便了。

嗨,Maki san,,
I've been following your blog for a long time,but now I have a baby boy!我的问题是:你能在自制婴儿食品上用大石吗?事实上,if you can have a post about homemade Japanese baby food,太棒了!我认识你妹妹(?)在日本有一个小孩,但也许你可以和我们分享她小时候的所作所为。美国大部分婴儿食品是甜的水果泥,我想让我儿子接触更多的口味,esp umami (Natto?)Thank you!!

嗨,Maki san,,

我找到了你的精彩网站,读到了制作大石的鲣鱼片的替代品。Of course my local Korean store was out of bonito flakes,所以我决定用虾皮和虾尾来提取海鲜口味来做大石,along with kombu I already had.我已经计划在汤里放小虾块了,along with spring onion,胡萝卜条,还有一些菠菜片。从虾皮和虾尾中提取出很多味道,只剩下少量的虾肉。It was very delicious and there was no soup left to be saved after the party.

Thanks for your great website!!

其中一种方法是用干酪代替鲣鱼。What's the difference and would it still work?Thanks for the help!!

I want to make some Japanese soups with a dashi base that include noodles (like udon).我应该在大石里做面条吗?或者把它们放在一个单独的锅里煮,然后把煮好的面条放到大石锅里??

You should never cook the noodles in the soup.You may find this article useful:http://www.徳赢vwinwww.h-rus.com/basics-cold-soba-faces-浸渍酱The procedure is basically the same for all Japanese noodles - udon,somen,soba,etc.The only difference is the concentration of the soup;for hot noodles,比用凉面蘸汤/酱汁更稀。

亲爱的Maki san,thank you for all the simple explanation for many 徳赢vwinrecipes.我喜欢做饭,but I have not tried Japanese cuisine yet,所以我觉得我必须在这方面做更多的实验:)我可以用小的晒干虾(通常用于泰国烹饪)代替鲣鱼吗?我想它们的味道一定很相似…

Excuse me,I hope you don't mind if I ask a question.我一直在寻找答案,但只能模糊地提到它。

大石料理可以用慢锅做吗?如果有的话,要多长时间,要多热??

我想可以做股票,在一天中加入配料来做汤。就像我做汤,然后加一些洋葱,早上做汤,午餐做。然后,I'll had mushrooms and other ingredients to make the miso soup I want to have for supper and let it cook.

我一点也不想加味噌,of course!我只要把我想要的汤倒进碗里,加上我想要的味噌,把剩下的汤放在慢锅里待用。

So is this idea doable?Thank you!!

对,I know that this is a VERY old post.It as a big help to me in chasing down the ingredients for a copy-cat edition of the Gyudon that I'm cray about.I don't really want to make my own broth here,but it seems like a simple procedure - IF...IF I can find the two principal ingredients.(我有很好的水,谢谢!) I appreciate your post.- C.

Hi!!

Your site is wonderful!Thank you very much for sharing all this.

我买了Kombi和Bonito,有个愚蠢的问题。

你写过我们需要一块4英寸的高棉,about 3 to 4 cm.问题是1英寸是2.5厘米,所以4英寸等于10厘米。那么小的打字错误在厘米上,对吗??

非常感谢你为我澄清这一点。

一杯大石有多少卡路里??

你好,真希,,

I've tried your basic dashi recipe but now I intend to make some ichiban-dashi by using niboshi.Other than replacing the bonito flakes with niboshi,can I follow the same steps as I prepare the inchiban-dashi (hot-water method)??

Thank you very much.

你好!!

我住在加拿大,一直在等着做味增汤,但我最难找到鲣鱼片。No where I go and no one i ask seems to know where I can get Bonito Flakes.I cant order them online because I dont want to pay ridiculous shipping and handling fees or expedited fees for food products.有没有其他的“干”鱼替代品,或者其他的“干”肉或熏肉替代品,我可以用来模仿鲣鱼片的味道??

你不说你在加拿大的什么地方,but have you looked at thelist of Japanese and Asian groceries?'Trendy' supermarkets like Whole Foods carry them now in the U.S.所以,也许类似的超市也会在加拿大销售。

I'm afraid there really isn't a good dried substitute for bonito flakes.You can try simmering fish bones and fish heads to make a fish stock,but it won't be the same (and will be a lot more work too).

Once i tried to made Dashi(basic Japanese sea stock) without Dashi granules included.But that was not said to good perfectly whatever i had been providing their,我想和你分享一下,如果配料中有遗漏的话,就更正一下。
1.cooking the vegetables,鱼,and other ingredients in the Dashi,,
2。Bonito flakes,,
3.Chilled water,,
4.Adding the Miso.

I make dashi overnight in the slow cooker.It works!可能会让它变得有点结实,但可以用水稀释。把一夸脱左右的水放在罐子里。加入一片小木瓜和一把鲣鱼片。In the morning,you'll have dashi and a stinky kitchen.

I am out of Kombu.I have some dulse,我可以用那个代替吗??

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