Kombu and Katsuo Dashi Recipe

Written on November 9, 2009 by Mr. Stephenson in BBQ and Fire, Fish and seafood, Mr Stephenson, Recipes, Sauces, fire cooking
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This is the Dashi recipe used for Chris and Hiroko’s Yakiniku extravaganza.

Kombu and Katsuo Dashi

8 inch kombu (dried kelp)
2/3 oz. (I just used a small handful) katsuobushi (dried bonito) flakes
4 and cups water

Bring to a boil and simmer for 15 minutes. Strain and use as a soup base or sauce ingredient.

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  1. Chris and Hiroko’s Yakiniku Extraveganza | Stephenson and Duess
    November 13, 2009 | 10:39 am

    [...] Kombu and Katsuo Dashi Recipe [...]

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