Classic Dashi Recipe

Matthew All Recipes, Sea Vegetable Recipes 0 Comments

Classic Dashi Recipe

We published the technique for making Japanese dashi (a seaweed & bonito broth that is an essential building block in Japanese cuisine) many years ago, but that recipe included dried mushrooms for extra umami. Here’s a more classic version.


INGREDIENTS
  • 8 cups Water
  • 20g Kombu Kelp
  • 30g Katsuobushi Bonito Fish Flakes

DIRECTIONS

1

Put the kombu in the water to a stove and steep it while heating the water just until it starts to bubble.
2

Once it reaches a simmer, remove the kombu pieces (you can reserve them for use in other recipes).
3

Add the katsuobushi flakes & continue to simmer for about five minutes.
4

Turn off the heat and let the pot sit until the fish flakes sink to the bottom (about 15 minutes).
5

Strain out & discard the katsuobushi.
6

Use in your recipes!


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