fish, and chicken broths all work well. Dashi is a Japanese broth made from kombu and bonito flakes. Following in the vein of ...

Most people think of hotpot as a winter dish, but because this recipe uses dashi broth instead of a heavier soup, it's light enough to eat throughout the year. For the broth for this dish ...

Cut into pieces. 1. Wash the fish bones thoroughly, then roast in an oven at 200 degrees Celsius for 10 minutes. 2. Put in a pot with the dashi. Place over high heat. Once bubbles start to appear ...

season the dashi with mirin, usukuchi soy sauce and salt. Place over medium heat. Add the kudzu starch slurry while stirring. 4. Place a piece of kombu on a plate, then place the fish. Sprinkle ...