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.
4 1/2 cups cold water
1 (5- x 3-inch) piece kombu
2/3 cup loosely packed katsuobushi (dried bonito flakes)
How to Make It
Place water and kombu in a medium saucepan over high; heat until steaming. Remove from heat; remove and discard kombu.
Sprinkle katsuobushi over broth; steep 3 minutes. Strain through a double layer of cheesecloth; discard solids.
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.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.