Dashi – Gastronomer

Homemade Dashi

This Japanese smokey fish broth is the base for many Japanese dishes.  It is easy to make and takes very little time to prepare.  This recipe is for Primary (first) Dashi.  You can reserve the Konbu and Katsuobushi to make a second Dashi.  Dashi once made can be keep refrigerated for two weeks or 6 months in the freezer.

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