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This wonderful recipe for dashi should be used in the En Japanese Brasserie recipe for Warm Tofu.

  • Yield: Makes about 9 cups

Source: The Martha Stewart Show, April Spring 2008


  • 1 1/2 ounces dried kombu
  • 2 1/4 ounces dried shaved bonito flakes


  1. Fill a medium saucepan with 8 1/2 cups water. Add kombu and place saucepan over medium heat; slowly bring to a boil. Just before water begins to boil, remove kombu using a slotted spoon and discard.

  2. When water comes to a full boil, add 1/3 cup more water to saucepan; add bonito flakes. When the water returns to a boil, immediately remove saucepan from heat. Let bonito flakes sink to the bottom of the saucepan; skim off any foam that rises to the top and discard.

  3. Strain mixture through a fine mesh sieve, discarding solids. Set liquid aside until ready to use.

Reviews (3)

  • Yorkie7 23 Apr, 2008

    The soy sauce and mirin amounts are in the "Warm Tofu" recipe....2/3 cup soy sauce and 3/4 cup mirin.

  • kaamland 23 Apr, 2008

    Soy and mirin were added to the dashi to make the sauce for the Warm Tofu.

  • bethrubins 23 Apr, 2008

    During your broadcast, soy was also used in this recipe. Was this omitted? A good quality organic shoyu sauce could be used but the amount needs to be determined for your viewers.

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