Dashi is a simple stock integral to Japanese cooking. The broth is used in both cold and hot soups and is delicious warm, all on its own. The ingredients may be found at an Asian grocer.
Recipe information
Yield
serves 4
Ingredients
1 2-inch piece of kombu seaweed
2 tablespoons bonito flakes (fish flakes)
1 tablespoon plus 2 teaspoons soy sauce
1 tablespoon mirin
Juice of 1/4 lime
Preparation
Bring 3 cups water to a boil in a small saucepan. Wipe off the kombu, add to the boiling water, and let boil for 3 minutes. Add the bonito flakes, remove from the heat, and let sit for 30 minutes. Strain, then add the soy sauce, mirin, and lime juice; serve hot or chilled. Dashi should be used within a few hours.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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