Since the Oyakodon called for it, I also made J. Kenji Lopez-Alt’s Basic Dashi recipe from The Wok.

The recipe is very straightforward, and I understand dashi really is this simple. It’s kombu (dried kelp) simmered for a few minutes. Then katsuobushi (dried bonito (fish) flakes) are steeped for another few minutes. The broth is then strained from the solids, and that’s dashi.

I don’t have enough dashi experience to know if this is “good” dashi. The proportions seem in line with another dashi recipe I’ve used before from No Recipes.

I am cooking my way through J. Kenji Lopez-Alt’s The Wok cookbook. Read more about it.