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 ...

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 ...

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.

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 ...