This combination of bonito flakes and kombu makes the most popular and flavorful all-purpose dashi. The idea is to extract the flavors by steeping the ingredients for the first round of dashi, which ...

Making stock with vegetables is an essential technique that will enhance your cooking, especially if you give it a bit of an ...

A key ingredient in Japanese cuisine, bonito flakes are made from smoked and fermented tuna and give dashi broth its signature umami flavor. Katsuobushi, or bonito flakes, are a seasoning ...

And, dashi is the ingredient that produces this umami. Kombu, bonito flakes, and other foodstuffs that were transported to the landlocked capital were combined to concoct this stock. Japanese ...

Bonito flakes and kombu are the main ingredients in dashi – a light stock used to make all sorts of Japanese dishes. Chef Shuko Oda mixes bonito flakes with soy sauce to make a filling for her o ...

The part that made this risotto so delicious was finishing it with some bonito flakes. We were blown away. It already had some mushrooms in it ... Remove from the heat. Put the caramelized onions, ...

To make the dashi, soak the kombu in 600ml/1 pint water for a couple of hours. Gently bring the kombu and soaking water to the boil, then add the bonito flakes and turn off the heat. Leave for 10 ...

Strain through very fine muslin and discard the bonito flakes. Use fresh garnished with spring onion or freeze immediately. Heat the dashi, and dissolve the miso paste by stirring it into the dashi.

Serve in bowls with the scallion and bonito. NOTE: Instant dashi is Japanese stock made from bonito (dried tuna flakes) and seaweed. Look for it in the Asian section of supermarkets ...