Active Time
10 MIN
Total Time
20 MIN
Yield
Serves : Makes 1 quart

This dashi is the base for the simple one-pan dinner of Soboro Donburi, but it also can be used as the beginning of a stock or to cook rice and other grains.

In 2018, Food & Wine named this recipe one of our 40 best.

How to Make It

Step 1    

Place water and kombu in a medium saucepan over high; heat until steaming. Remove from heat; remove and discard kombu.

Step 2    

Sprinkle katsuobushi over broth; steep 3 minutes. Strain through a double layer of cheesecloth; discard solids.

Notes

Allow any unused stock to cool to room temperature, then store, tightly covered, in refrigerator. Dashi will keep up to 5 days, but it loses its delicate smoky flavor if frozen. Cloudy sediment at the bottom of the container signals spoilage.

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