The Asian region is known for its wide array of seafood dishes, ranging from unagi to uni, each with its own unique flavors.

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The most common dashi is made from katsuobushi (dried bonito flakes) and kombu (dried sea kelp). While dashi is made with ...

-A new dim sum-inspired menu available every Thursday night! -We’re hosting an “Abandon Ship” series with some of my favorite chef friends, and the next one on deck is April 24th with none ...

4. Put a strainer in a pot and place the katsuobushi inside. Let the katsuobushi steep for 7-8 minutes without stirring and the dashi broth is complete. 1. Cut the vegetables and beef into bite ...

1. To make the dashi stock, simmer the kombu over medium heat for 10 minutes. Add some water and katsuobushi. Maintain a gentle boil for about 20 or 30 seconds. Strain the dashi. 2. Season with ...