Dashi is a frequently used broth in Japanese cuisine and forms the base of many soups. It has a delicate, oceanic flavor thanks to kombu seaweed and dried bonito flakes known as katsuobushi. There is also a vegetarian version of the broth without any fish. Dashi can be bought in powdered form to be mixed with water.
Ingredients
- Kombu seaweed (kelp), about 10 x 15 cm piece
- Cold water, 1.5 liters
- Dried bonito flakes (katsuobushi), 20 g
Preparation
Gently wipe the kombu seaweed with a damp cloth or paper towel. Cut it into a few pieces, place them in a pot, pour in the water, and slowly bring to a boil.
Remove from heat and take out the kombu (it will no longer be needed). Add the bonito flakes and bring to a boil again. Remove from heat and let the flakes settle at the bottom.
Strain the broth through a fine mesh strainer. The dashi is now ready to be used in soups.
