Jeffrey Alford, Naomi Duguid

Classic Dashi Broth

Preparation info
  • Makes about

    4 cups

    broth
    • Difficulty

      Easy

Appears in
top 1000Seductions of Rice
Seductions of Rice

By Jeffrey Alford and Naomi Duguid

Published 1998

  • About

This is our favorite all-purpose Japanese broth. It has a wonderful light smoky taste (from the bonito flakes) and a pretty golden amber color. It is best used immediately but can be stored for up to twenty-four hours, no more, in a well-sealed container in the refrigerator.

Ingredients

  • One 6- by 4-inch piece kombu, lightly rinsed or wiped with a damp cloth
  • 4 cups water
  • ¼ to ⅓

Method

Place the kombu in a pot with the water. If there’s time, let soak for 15 minutes. Bring to a boil, but just before the water boils, remove the kombu. When the water boils, toss in the bonito flakes and remove from the heat. Stir briefly, then let stand until flakes have sunk to the bottom of the pot. Pour through a strainer lined with a tea towel or cheesecloth and discard the bonito flakes.</