MARTHASTEWART.COM

Advanced Recipe Search

Newsletter

In this week's

  • Weeknight Menus
  • No-Fuss Recipes
  • Easy Desserts
get the newsletter
Home Page » Food » Dashi

Dashi

cancel submit

What do you think of this? Let everyone know! (Click all that apply.)

cancel submit

SHARE THIS

Connect with Facebook to easily update your status and share photos, recipes, and more with your friends.

Connectcancel

More Ways to Share:

Dashi

This dashi recipe is used to make Natto Soba and Grilled Salmon and Chilled Somen with Yuzu Sauce (pictured), courtesy of chef Takashi Yagihashi (Takashi's Noodles).

Reprinted with permission from Takashi's Noodles by Takashi Yagihashi with Harris Salat, copyright 2009. Published by Ten Speed Press. Photo credit: Tyllie Barbosa 2009

Ingredients

Makes 8 cups

  • 2 large pieces kombu, approximately 10-by-4-inches each, gently wiped with a damp towel
  • 3 cups packed katsuobushi (dried bonito flakes)

Directions

  1. Place kombu and 9 cups water in a large pot; let soak at room temperature for at least 20 minutes and up to overnight.
  2. Place pot over high heat and bring to a boil. Remove kombu and discard. Reduce heat to a simmer and gently stir in katsuobushi. Let simmer for 10 minutes. Strain through a fine mesh sieve into a 2-quart container.
From The Martha Stewart Show, May 2009

Contributors' Comments Add Comment

Also Try...

Next
Prev
  • Cold Soba Broth
  • Salmon and Somen
  • Yuzu Dipping Sauce
  • Cold Somen Broth
  • Natto Soba
  • Crisp Cooked Noodles
  • Stir-Fried Chicken
  • Chicken and Pepper Pasta
  • Dashi
  • Cold Soba Broth
  • Salmon and Somen
  • Yuzu Dipping Sauce
  • Cold Somen Broth
  • Natto Soba
  • Crisp Cooked Noodles
  • Stir-Fried Chicken
  • Chicken and Pepper Pasta
  • Dashi

 

Today on MarthaStewart.com