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Nobu's Dashi


This recipe adapted from Nobuyuki Matsuhisa's "Nobu Now" (Clarkson Potter, 2005)

  • Yield: Makes 4 cups


  • 1/3 ounce konbu
  • 1 ounce dried bonito flakes


  1. Heat 4 cups water and konbu in a medium saucepan set over medium heat. Just before water boils, remove konbu, stir in bonito flakes, and remove from heat. Let stock stand until bonito flakes sink to the bottom; strain.

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