How to Make Homemade Dashi Packets That Brew Overnight

By Sudachi

Ingredients

Instructions

1. Pulse the kelp in a food processor into coarse chips, not powder, and put them in a container.
2. Remove the heads and guts from the sardines, then add them to the food processor.
3. Add the bonito flakes and shiitake to the food processor and pulse into a coarse powder. Blitz in batches if the bonito flakes are thinly shaved.
4. Pour the processor contents into the container with the kelp and mix until evenly distributed.
5. Measure into five 4 g portions (or two 8 g portions plus one 4 g portion) and put each into a mesh bag.
6. Store the sealed bags in the freezer.
7. Cold brew: place one 4 g dashi packet in 500 ml cold water, cover and refrigerate overnight (up to 12 hours).
8. Remove the packet, gently squeeze it, and set it aside for the second extraction. Use the cold-brew dashi right away, or refrigerate it for up to 3 days.
9. Hot brew: put the used packet in a saucepan with 500 ml fresh water and bring to a gentle simmer, then keep over medium-low heat for about 10 minutes.
10. Remove the bag and use the dashi in your recipe. Refrigerate for up to 3 days.

Summarized from Sudachi's video. Watch it for the details.

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