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 and gold. Here is my recipe to make a simple and delicious dashi.
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 off the heat. This is your kombu dashi.
- Add bonito flakes, leave for five minutes and strain the dashi into a bowl.
TIP- This will keep for three days in the fridge.
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