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Ingredients for dashi include kombu, katsuobushi and various kinds of dried fish.

Chef Shigeo Akiba.

Hamaguri clam, chicken ball in dashi.

The Fine Art Of Making Dashi

Chef Shigeo Akiba's monthly class on this classic broth is an eye-opener for Japanese food enthusiasts
22/06/2018 - 05:50

WHOEVER SAID SIMPLICITY is the hardest thing to achieve must have tried to make dashi at some stage in his life.

Why is something as straightforward as simmering a piece of seaweed in water and dumping in a handful of fish flakes to make a broth so maddeningly difficult to perfect at home

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