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 ...

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 ...

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 ...

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

This version of the sweet and sour tamarind soup ups the umami factor with kombu and katsuobushi, and adds layers of crunch and texture with okra, tomatoes, beans and other veggies. Canh chua is ...