Dashi is an essential broth base for most Japanese dishes and can be purchased in most Asian grocery stores For those who want to make it from scratch there are several recipes out there but I find this one is the easiest This recipe uses konbu also spelled kombu a variety of dried edible kelp that is harvested off the coast of Hokkaido and as far south as the Seto Sea This is a good vegetarian broth that enhances the subtle flavors of Japanese cuisine It is also a bit friendlier to the Western chef than katsubuoshi which is made from dried fish flakes and can be very aromatic
5 mins
Easy
30 mins
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