Japanese Broth Dashi

Dashi (Japanese Bonito Broth)|鰹出汁

A video illustration of ‘making the most basic Japanese broth’, most common using konbu (dried seaweed) and katsuobushi (bonito flakes). The dashi (broth) can be pre-made stored in the fridge for about 2-3 days. The broth additives which comes in frequent use with Japanese dishes are called ‘dash’ and these dashi can be a combination of dried fish flakes, dried seaweeds, dried shitake mushrooms and dried soybeans. 

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