The most common dashi is made from katsuobushi (dried bonito flakes) and kombu (dried sea kelp). While dashi is made with fish, it doesn't have the same fishy flavor as stock made from fresh fish ...

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 ...

Dr Renyu Zhang said it will be similar to traditional Japanese product Katsuobushi, but with a unique Kiwi twist.

Like its famous cousin pho, canh chua is simmered for hours to produce a rich, satisfying broth. This version of the sweet and sour tamarind soup ups the umami factor with kombu and katsuobushi, and ...