Ichiban Dashi Recipe - Great British Chefs
Dashi is a Japanese stock made from water, kombu seaweed and bonito (or katsuobushi). Here's how top chef Endo Kazutoshi prepares his.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Ingredients
- 1l mineral water, ideally soft mineral water
- 8g of kombu seaweed, Endo uses five-year-old Hidaka kombu from Hokkaido
- 32g of bonito flakes, Endo recommends pure white flakes without any blood lines to create a pure and clean stock
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