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!