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October 27, 2009
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Alrighty. As promised, the recipe for Dashi. You can buy the pre-made stuff at the Japanese aisle of most supermarkets, but it’s much better to make your own cos I think the flavour is more nuanced and you get to control the saltiness.

1. First, get a pack of konbu seaweed.

It’s a little tricky finding this at the supermarket. Many Cold Storage outlets don’t carry it. I didn’t see it at Giant either. Try Meidi-ya or any dedicated Japanese grocers. I got mine from Sakuraya.


2. Then fill a pan with about 1 litre of water, and put in a 10cm square piece of konbu. Let the konbu soak for 10 minutes.


3. Heat the water with the konbu. Remove the konbu when the water gets warm (when you start to see some steam rising from the water).

4. Let the water come to a boil, then put in 30g or so of Bonito flakes. Simmer for 2 minutes.


5. When Bonito flakes have more or less sunk to the bottom of the pan, strain the Dashi through a filter (see top picture). Et voila!


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