Dashi broth is a fundamental component of Japanese cuisine, known for its delicate umami flavor that enhances a variety of dishes. This simple yet flavorful broth serves as the perfect base for soups, sauces, and stews, bringing a taste of authentic Japanese cooking right to your kitchen.
Ingredients:
- 4 cups water
- 1 piece (about 4 inches) kombu (dried kelp)
- 1 cup bonito flakes (katsuobushi)
Instructions:
1. In a medium saucepan, combine the water and kombu, and let it soak for about 30 minutes to an hour to allow the flavors to infuse. After soaking, slowly bring the water to a simmer over medium heat, then remove the kombu just before the water begins to boil.
2. After removing the kombu, add the bonito flakes to the pot and let the mixture simmer for about 5 minutes. Remove the saucepan from heat and let the bonito flakes steep for an additional 5 minutes before straining the broth through a fine mesh sieve or cheesecloth to remove the flakes.
3. Your dashi broth is now ready to use! It can be stored in the refrigerator for up to a week or frozen for longer storage, and it makes a wonderful base for miso soup, noodle dishes, or other savory recipes.
Aprile's Kitchen 