The most common dashi is made from katsuobushi (dried bonito flakes) and kombu (dried sea kelp). While dashi is made with ...

While the chicken is in the oven, rinse the dried kombu under cold running water. Soak the kombu in a large stock pot for 30 minutes in 2.5 litres/4½ pints cold water. The kombu will triple in size.

Slice the mushrooms thinly and add to the broth along with the chicken, spinach and kombu. Cover the saucepan and cook for roughly 4 minutes, until the chicken is cooked through. Ladle the broth ...

Place over medium heat to dry the surface of the potatoes ... Pour water into a pot, add the kombu and place over medium-high heat for about 10 minutes. Boil for about 30 seconds before removing ...

Chef Hayashi heads to the city of Hakodate to visit the people involved in the production of kombu kelp, the foundation of Japanese cuisine. 1. Cut the kombu (after making dashi broth) into fine ...