PROMOTE BRENDAN PANG’S CLASS: “COOK LIKE A STAR, WITH A STAR: BRENDAN PANG IN MAY”

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Ramen Dashi- Seafood Stock

Servings
2
Prep
15 m
Cook
15 m

Recipe By: Dylan Vickers-Fukakusa

Dashi is the foundational stock of Japanese cuisine. This particular version uses a mixture of different seafood, mushrooms and Japanese kelp- kombu to give the broth a superb depth of flavour and deep umami.

Ingredients

Directions

1

Place the water in a large saucepan and heat the water over high heat until it is nearly at a boil- roughly to around 85-90C.
2

Place the katsuobushi and the niboshi into the pot and immediately turn off the heat.
3

Allow the seafood to steep for 10 minutes in the water. Strain the liquid through a fine-mesh (ideally lined with cheese cloth) strainer, ladling it one spoon at a time.
4

Place the kombu and mushrooms in the water and let them steep for 45 minutes.
5

Remove them from the broth afterwards, or strain once again through a fine-mesh strainer.