Seaweed and Dried Fish Broth

  • Serves

    makes 4 Cups

By SAVEUR Editors

Published on July 13, 2009

Dashi is an all-purpose savory stock that's used in Japan to flavor many kinds of foods. This soy-and-sugar-flavored version comes from chef Hisao Nakahigashi, who uses it for his wild boar taki-awase. The broth also lends a wonderful flavor to vegetables when used as a marinade.


  • 1 12 oz. kombu
  • 1 34 oz. katsuobushi (dried shaved bonito flakes)
  • 13 cup light soy sauce
  • 2 tsp. sugar


Step 1

Put kombu into a 4-qt. saucepan and cover with 6 cups cold water; let soak for 30 minutes. Bring to a boil over medium-high heat; skim off foam from surface. Remove from heat; remove and discard kombu.

Step 2

Add katsuobushi to pot; let steep until saturated, about 1 minute. Strain liquid through a sieve into a bowl set inside another bowl filled with ice water; discard katsuobushi.

Step 3

Stir broth until chilled. Whisk in soy sauce and sugar until dissolved.

Marinating the Vegetables: Briefly boil or deep-fry 1 cup cauliflower florets, 1⁄2 cup trimmed sugar snaps, 3 small peeled plum tomatoes, 1 Japanese eggplant cut diagonally into 2-inch sections, and 6 small new potatoes, halved, until vegetables are crisp-tender. Marinate vegetables in broth for at least 30 minutes (or, refrigerated, for up to 3 days). Spoon a few tablespoons of the broth over the vegetables and serve.

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