Seaweed and Dried Fish Broth
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 1⁄2 oz. kombu
- 1 3⁄4 oz. katsuobushi (dried shaved bonito flakes)
- 1⁄3 cup light soy sauce
- 2 tsp. sugar
- 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.
- 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.
- 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.