Traditional Culture Encyclopedia - Traditional stories - How to make dashi

How to make dashi

First prepare the dashi chunks, make sure to use fermented dashi chunks and pour water in a basin. Pour in the sauce cubes and use a brush to clean the hairs on the surface of the sauce cubes. Chop the brushed chunks with a knife, making sure to chop them evenly. Put all the chopped chunks into a pot and place it in a sunny, airy place to dry. Usually about a day is enough, be sure to dry thoroughly. Boil water in a pot, pour in 500g of salt and stir until the salt is completely melted, then add the peppercorns and star anise and simmer the peppercorn dashi water. Prepare a clean, dry altar or vat, put the dashi pieces in, pour in the salt water and stir well. Finally take a piece of clean gauze, sealed with an elastic band, every day with a spoon to the froth out to throw away, to speed up the fermentation process, and so on the sauce hair can be eaten.

First of all, prepare the fermented dashi blocks, use a basin to pour in water, pour the dashi blocks in, and use a brush to brush the surface of the dashi blocks with bristles. The brush is used to clean the surface of the soybean paste. The brushed soybean paste pieces are evenly chopped with a knife and put into a pot to dry in the sunshine and ventilated place. Prepare the water, bring the water to a boil, pour in 500g of salt and stir until the salt is completely melted, then add the peppercorns and star anise and simmer the peppercorn water.

Prepare a clean altar or vat, put the dashi pieces into it, pour in the salt water and stir well.

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