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 ...

Dashi is the foundation of Japanese cuisine, but its potential uses go well beyond that. Here's how to use the ever-versatile ...

For instance, there's a vegan variety that uses dried kombu, a type of edible seaweed ... you're actually going to want to ...

1. Cut the kombu (after making dashi broth) into fine strips. Place in a pot, add equal parts of water and sake. Cover with a drop-lid and simmer for 15 minutes. 2. Add sugar and soy sauce and ...

To make the dashi, soak the kombu in 600ml/1 pint water for a couple ... then set aside. Mix the curry powder with the potato starch, add 75ml/5 tbsp water and mix well. Cook the noodles in ...

Heat the dashi, and dissolve the miso paste ... Wipe and clean konbu with a dry cloth. Do not wipe off the white powder on the surface, as that element provides a unique savoury flavour.