Recipe: Dashi - Japanese Broth Recipe by Andrew Zimmern
Prep Time:
5 minutes
Cook Time:
10 minutes
Servings:
1 quart
Ingredients
  • 8 cups water
  • 5 six-inch square pieces of kombu (dried kelp)
  • 1 cup tightly packed katsuobushi (dried bonito flakes)
Directions
  1. In a large saucepan over medium heat, bring the water and kombu to a near boil (this should take about 10 to 12 minutes), then turn off the heat. Using a slotted spoon, remove the kombu. Add the katsuobushi and let stand for 5 minutes before straining. Cover and chill the dashi in the fridge for up to 4 days.