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Primary Dashi
Preparation info
- Makes about
1 litre
- Difficulty
Easy
Appears in
By Luiz Hara
Published 2018
Primary dashi has a subtle yet intense flavour. It should be crystal clear and is mainly used as a base for delicate clear soups and sauces accompanying fish, seafood, chicken and tofu.
Ingredients
Method
- Gently wipe the konbu with a damp cloth. Fill a pan with the measured water, add the konbu and leave it to stand, covered, for 6-8 hours. Remove the lid and, on a low heat, bring the water to a near boil. If you are pressed for time, skip the soaking but simmer the water and konbu very gently (at about 65°C/149°F) for an hour so that the konbu has enough time to flavour