Hidaka Benri Dashi
Fujikko Hidaka Benri Dashi is a convenient broth made from natural kombu seaweed from the Hidaka region of Hokkaido. Ready to use, it is cut into easy-to-use pieces to make tasty broths for your Japanese dishes, such as nabe (simmered dishes), yudofu (hot tofu) and more. This broth is ideal for enhancing the taste of your recipes with authentic kombu and bonito flavor.
Directions for use
To prepare a dashi broth:
- Wipe the surface of the kombu with a clean cloth to remove any impurities.
- In a saucepan, place 1 liter of water and add 20 g of kombu. Let stand for about 30 minutes.
- Heat over medium heat until the water is about to boil, then remove the kombu.
- Reduce the heat a little and add 20 g of katsuobushi (bonito flakes). Let it simmer and skim the surface.
- When the bonito flakes sink to the bottom, strain the broth through a strainer lined with paper towels.
Simple recipe with kombu after use:
Kombu and radish salad (for 2 people):
- 25 g of kombu used, 1 green onion, 50 g of radish, 3 tablespoons of Japanese vinaigrette.
- Cut the kombu and radish into julienne strips and the green onion into rounds. Mix in a dish and add the vinaigrette.
Tip: Use kombu water as a substitute for water when cooking rice or in your soups and stews for an extra umami flavor!
Storage: Keep the broth in the refrigerator and use it quickly after preparation.
Ingredients
Kombu