基本のだしの取り方／昆布＆かつお節で取る丁寧なだし取り
Recipe Information
Dashi
Cultural Context
Dashi is a fundamental broth in Japanese cuisine, originating from the Edo period. It serves as the base for many dishes, including miso soup and noodle soups, highlighting the umami flavor that defines Japanese cooking. Today, dashi is widely used in various forms, from instant powders to homemade versions, and is celebrated for its simplicity and depth of flavor.
Combine water and kombu in a pot and let it soak for a while.
Heat the mixture slowly until just before boiling, then remove the kombu.
Add katsuobushi to the pot and bring to a boil.
Once boiling, turn off the heat and let it steep for a few minutes before straining the dashi.
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
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