Full Recipe
Author
Food Network Kitchen | 2016-11-16
Description
This Japanese-inspired dish is light, flavorful and healthy—the perfect thing to eat when you aren't feeling well or need to detox. Both kombu (dried kelp) and katsuobushi (dried bonito flakes) are high in umami compounds, which give the broth (called dashi) a rich, slightly smoky taste. Dashi is super easy to prepare. It's best used the day it is made, it but can be cooled and refrigerated in an airtight container for up to 3 days.
