Slow Cooker Dashi Stock
A easy-to-make overnight Japanese dashi that results in a rich and umami broth ready for use in whatever recipe you have planned
Equipment
- 1 slow cooker I have a 3-qt instant pot with slow cooker setting
Ingredients
- 4-6 1-in squares dried konbu
- 1/4 cup loosely packed katsuoboshi
- 10 cups water
Instructions
- Add everything to your slow cooker and turn it on to high. Let it cook overnight, at least 8 hours (some liquid may evaporate).4-6 1-in squares dried konbu, 1/4 cup loosely packed katsuoboshi, 10 cups water
- Strain the broth and store in the fridge for up to 1 week. Or freeze for longer storage.
Notes
Leftover konbu and katsuoboshi makes for a great dog treat if your dog is in to seafood flavors. Seaweed is very healthy for dog kidneys. Ours loves it. :)