Recipe: Dashi - Japanese Broth Recipe By Andrew Zimmern
Make Andrew Zimmern's version of the umami-laced Japanese broth
Dashi, the Japanese staple that consists of dried kelp and bonito flakes, is used to add and build flavor in braises and soups. It's an essential base for Andrew Zimmern's shellfish-studded stew.
To learn more, read "A Very Shellfish Act."
Recipe adapted from Andrew Zimmern
Dashi Broth
Make the Japanese broth staple known as dashi.
Prep Time
5
minutes
Cook Time
10
minutes
Servings
1
quart
Total time: 15 minutes
Ingredients
- 8 cups water
- 5 six-inch square pieces of kombu (dried kelp)
- 1 cup tightly packed katsuobushi (dried bonito flakes)
Directions
- 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.
Nutrition
| Calories per Serving | 0 |
| Total Fat | 0.0 g |
| Saturated Fat | 0.0 g |
| Trans Fat | 0.0 |
| Cholesterol | 0.0 mg |
| Total Carbohydrates | 0.0 g |
| Dietary Fiber | 0.0 g |
| Total Sugars | 0.0 g |
| Sodium | 5.4 mg |
| Protein | 0.0 g |
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
