*Happo dashi is a kind of dashi often incorporated into cooked dishes. It is made with 14.4 litres niban dashi, 350 g dried tuna Hakes (chiai removed), 800 ml sake, and 400 ml mirin. The dashi is heated, the sake and mirin added, followed by the tuna flakes midway through the heating process. The whole mixture is brought to a gentle boil then simmered for fifteen minutes to reduce the alcohol. The scum is skimmed oil periodically and the contents given an occasional stir. When ready it is strained through a flannel cloth, which is then wrung out thoroughly.
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