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

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Chef Shigeo Akiba.

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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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