EN Japanese Brasserie's Dashi

Fried Oysters
9 cups

EN Japanese Brasserie is one of Martha's favorite restaurants in New York City. This wonderful meatless stock recipe should be used to make their signature Warm Tofu.


  • 1 ½ ounces dried kombu

  • 2 ¼ 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.

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