Dashi is the broth that forms the base of Japanese cuisine. Every chef will have their own way of making dashi in Japan. It’s clear, delicate, umami.
Makes 2 litres
- 2 litres water
- 20cm kombu/sugar kelp
- 1 handful bonito flakes
- Pour the water and kombu into a large pot on a high heat.
- Remove the kombu before the water boils and turn on the heat. This is your kombu dashi.
- Add bonito flakes, leave for five minutes and strain the dashi into a bowl.
Tip: Make in advance - this will keep for three days in the fridge
Click here for a quick and easy guide to Japanese ingredients
Click here for a healthy and nourishing recipe using this gorgeous dashi base