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Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 6 cups
dashi
Ingredients
Ingredient Checklist
3 strips (each about 6 inches) kombu, wiped with a dry cloth
6 cups cold water
2 cups bonito flakes (do not pack)
Cook's Notes
Kombu (also called kelp) is a type of sun-dried seaweed that has been processed into sheets. It should not be rinsed with water before using or it will lose some of its flavor; instead, lightly wipe it with a dry cloth. Unopened packages will keep indefinitely; after opening, store kombu in a resealable plastic bag in a cool, dry place and use within 6 months. Bonito flakes are made by boiling, smoking, sun-Âdrying, and then flaking fresh bonito, a type of small tuna. Store in an airtight container in a cool, dry spot for as long as a year (check the label for a freshness date).
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 6 cups
dashi
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes 6 cups
Recipe Summary
Yield: Makes 6 cups
Yield: Makes 6 cups
Makes 6 cups
dashi
dashi
Ingredients
Ingredients
- 3 strips (each about 6 inches) kombu, wiped with a dry cloth
- 6 cups cold water
- 2 cups bonito flakes (do not pack)
Directions
Combine kombu and water in a medium saucepan and bring to just under a boil, then remove from heat. Use tongs to remove and discard the kombu.
Sprinkle the bonito flakes into the pan and let steep until they sink to the bottom, about 3 minutes. Strain broth through a fine sieve before using. Dashi can be kept in an airtight container in the refrigerator up to 4 days.
Cook's Notes
Kombu (also called kelp) is a type of sun-dried seaweed that has been processed into sheets. It should not be rinsed with water before using or it will lose some of its flavor; instead, lightly wipe it with a dry cloth. Unopened packages will keep indefinitely; after opening, store kombu in a resealable plastic bag in a cool, dry place and use within 6 months. Bonito flakes are made by boiling, smoking, sun-Âdrying, and then flaking fresh bonito, a type of small tuna. Store in an airtight container in a cool, dry spot for as long as a year (check the label for a freshness date).
Cook’s Notes
Kombu (also called kelp) is a type of sun-dried seaweed that has been processed into sheets. It should not be rinsed with water before using or it will lose some of its flavor; instead, lightly wipe it with a dry cloth. Unopened packages will keep indefinitely; after opening, store kombu in a resealable plastic bag in a cool, dry place and use within 6 months. Bonito flakes are made by boiling, smoking, sun-Âdrying, and then flaking fresh bonito, a type of small tuna. Store in an airtight container in a cool, dry spot for as long as a year (check the label for a freshness date).
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Dashi
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Dashi
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
