Recipe courtesy of Alton Brown
Recipe courtesy of Alton Brown
Watch how to make this recipe.
Dashi
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- Level: Intermediate
- Total: 1 hr
- Prep: 5 min
- Inactive: 30 min
- Cook: 25 min
- Yield: 2 quarts dashi
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 4
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 1 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 47 mg
- Level: Intermediate
- Total: 1 hr
- Prep: 5 min
- Inactive: 30 min
- Cook: 25 min
- Yield: 2 quarts dashi
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 4
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 1 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 47 mg
Ingredients
Directions
- Put the kombu in a 4-quart saucepan, cover with the water and soak for 30 minutes.
- Set the saucepan over medium heat until the water reaches 150 to 160 degrees F and small bubbles appear around the sides of the pan, 9 to 10 minutes.
- Remove the kombu from the pan. Increase the heat to high and bring to a boil, 5 to 6 minutes. Reduce the heat to low and add the bonito flakes. Simmer gently, stirring frequently, for 10 minutes.
- Strain the liquid through a fine mesh strainer lined with muslin or several layers of cheesecloth. Reserve the bonito flakes for another use.
- Store in an airtight container in the refrigerator. Use within 1 week or freeze for up to a month.
