bbcarmela
Culinary Explorer
Dive into the heart of Japanese cuisine with dashi, a simple yet profound broth that forms the base of many dishes. It’s all about extracting the umami-packed flavors from just a few ingredients. Ready to unlock a secret ingredient in your cooking arsenal?
![Old key :key2: 🗝️](https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f5dd.png)
![Flag: Japan :flag_jp: 🇯🇵](https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f1ef-1f1f5.png)
Ingredients:
- 4 cups water
- 1 piece (about 8 inches) kombu (dried kelp)
- 1 cup katsuobushi (bonito flakes)
- Gently wipe the kombu with a damp cloth to clean it without removing the white powdery substance, which is where a lot of flavors are concentrated.
- Place the kombu in a pot of water and heat it slowly on medium. Remove the kombu just before the water reaches a boil to prevent bitterness.
- Once the kombu is removed, bring the water to a boil and then add the bonito flakes. Turn off the heat and let it sit for 2 minutes.
- Strain the mixture through a fine sieve; your dashi is ready!
![Steaming bowl :ramen: 🍜](https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f35c.png)