Besides eating our way through Japan, Brian thought it would be cool to cook alongside a Japanese chef to learn some local techniques. Bill, our restaurant partner in Tokyo, found this sweet cooking school, and he came along to translate. I got to come along to admire the handiwork (another bonus of having a chef for a husband!).
They started out by making dashi, a Japanese soup stock used for making soups and as a base in vegetable, meat and fish dishes. It’s made from dried bonito (skipjack tuna) flakes and dried kelp.
The chef-instructor added kelp to the pot.
Then the bonito flakes.
While the dashi steeped,the chefs moved on to prepping for the other dishes they’d make.
Dashi is done.
And ready for use.
7 1/2 cups water
15 grams dried kelp (konbu)
25 grams dried bonito flakes (katsuo-bushi)
Place kelp and 6 1/2 cups water into a pot and turn heat on high. Just before it boils, take out the kelp and turn off heat.
Add the bonito flakes and 1 cup cold water to sink the floating flakes.
Let sit 5 minutes, then strain the broth. Discard kelp and bonito flakes.
Can be refrigerated for later use for up to three days.
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