This dashi is a sophisticated evolution of the classic Japanese sea stock, offering a deeper, more nocturnal flavour profile than its standard counterparts. By pairing umami-rich kombu (dried kelp) with smoked sardines (niboshi), you create a broth that is both oceanic and earthy. Unlike the delicate elegance of bonito flakes, smoked sardine dashi provides. The smoking process tempers the natural fishiness of the sardines, replacing it with a campfire-like aroma.
Ingredients (Serves 2)
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2 pints of water
- Kombu dried kelp
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30g shiitake or porcini mushrooms (or dried mushroom)
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30g bonito flakes
- dark soy sauce
- 4 spring onions
- 2 red chillies (optional)
Instructions
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Cut slits in the kombu to increase surface area. It is easier to remove the kombu later when it is a single piece.
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Cut the kombu to look like a comb.
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Add the kombu and mushrooms to the water for at least an hour (preferably overnight). Keep in the fridge.
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Bring the water to a boil and add the kombu, and mushrooms for 30 minutes.
- Add the bonito flakes and chiilies
- Remove the kombu, add the smoked fish, and warm through.
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Top with sliced or snipped spring onions