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
Yield: 1 quart
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
8 cups water
5 six-inch square pieces of kombu (dried kelp)
1 cup tightly packed katsuobushi (dried bonito flakes)
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.
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