Making dashi is easy and it’s used in many Japanese dishes, so it’s worth knowing the basics. All you need is a kombu (dried sea kelp), katsuobushi (bonito flakes), and water. I’ve written about it before, way, way back when I first started this blog. I decided to revisit the recipe and make a video to show you just how easy it is.
Hope it inspires you to get cooking!
Full recipe for dashi is here.
My friend Kevin Mapp shot and helped edit the videos. He is a photographer and one half of the duo behind the food business, The Rice Creamery. Their gourmet rice pudding is unlike anything I’ve had—the flavors are unique and the sweetness is restrained, just the way I like it! They’re everywhere in the LA food scene—you can catch them at the Autry Farmer’s Market on Saturdays as well as other food events in the area. Follow them on Facebook or Twitter to get updates on where you can taste their latest offerings!