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Making Dashi

Mar 3, 2015

Japan-Kombu2Dashi is a very flavorful basic broth in Japanese cooking. It has a savory taste (umami) and is typically made from dried bonito flakes (Katsuobushi), dried fish (Niboshi) or kelp (Kombu). It is a very important ingredient for traditional Japanese food. Dashi is used not only for soups such as Miso Soup, but also for a lot of boiled and flavored vegetables and stews. (Japanese Cooking 101)

 

 

Katsuobushi

Katsuobushi

 

Executive Chef Kyu Yi will demonstrate how to make Dashi, the Japanese seafood stock, as well as illustrate its many uses at Fresh: Celebrating the Table at the Arboretum on March 11th.

Yi has worked from Italian to French restaurants, as well as the Hunt Club and Central Park Restaurant in Pasadena. He is currently working for the Bicos brothers who own Gus’s Barbecue in South Pasadena and Magnolia House on South Lake.

Class menu:

  • Miso soup with tofu, snow peas, shitake mushrooms & carrots
  • Kale and kohlrabi salad with blood orange, quinoa, red grapes with sesame miso vinaigrette
  • Kombu-cured hamachi with shaved radish, pickled shallots, micro wasabi, cucumber, shishito pepper, and yuzu ponzu
  • Miso-marinated Black Cod with matsutake mushroom, baby bok choy, and dashi broth

 

Making Dashi with Chef Kyu Yi
Wednesday, March 11th, 3-5 p.m.
L.A. Arboretum
Cost: $50, members; $60, non-members
Reservations required; call 1.626.821.4623

 

Drying Kombu

Drying Kombu

 

Katsuobushi photo by Sakurai Midori (Own work) [CC BY-SA 2.1 jp (http://creativecommons.org/licenses/by-sa/2.1/jp/deed.en), GFDL (http://www.gnu.org/copyleft/fdl.html) or CC-BY-SA-3.0 (http://creativecommons.org/licenses/by-sa/3.0/)], via Wikimedia Commons




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