How to Make a Basic Dashi
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- Celeste Heiter
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1 4" piece of dried konbu (dried sea kelp)
1 cup of katsuo (dried bonito shavings)
Rinse or wipe the dusty coating from the surface of the konbu, place in a pot with one quart of water and cook over high heat. When the water comes to a boil remove and discard the konbu. Add the katsuo flakes and bring to a boil again. Remove the pan from the heat and allow it to cool. Strain the liquid into a separate container and discard the katsuo. The remaining liquid is called dashi and can be used as a base to make a wide variety of Japanese soups and sauces.
Published on 12/28/02
