Daily Dish

The inside scoop on food in Los Angeles

« Previous Post | Daily Dish Home | Next Post »

This week's recipes from the L.A. Times Test Kitchen

January 28, 2012 |  6:00 am

Beefdashiglennkoenig

This week, Food writer Sonoko Sakai explores dashi, a foundation of Japanese cooking

At the heart of so much of Japanese cooking is the fragrant broth called dashi. And at the heart of dashi are the delicate pink petals of katsuobushi, shaved flakes of dried bonito fish.

When steeped with the dried seaweed called konbu, katsuobushi gives dashi its irresistible aroma and deep umami flavor. Despite being made in minutes, the stock is the foundation of many Japanese dishes — miso soup, salad dressings, sauces for noodles, even meat stews.

"Dashi is like the key actor in a movie," says 83-year-old Chobei Yagi, whose 275-year-old store, Tokyo's Yagicho Honten, specializes in katsuobushi and other dried foods. "But dashi always plays the supporting role, never the star."

This week's recipes include:

When you try one of this week's recipes or any L.A. Times recipe, let us know! Upload a photo onto the "Our recipes, your kitchen" gallery to share your take on the recipe and tell us about yourself. Your photo will be posted online and may be selected to run in print with our weekly section.

ALSO:

Go behind the scenes at the Test Kitchen

134 recipes for your favorite restaurant dishes

Browse hundreds of recipes from the L.A. Times Test Kitchen

-- Noelle Carter
Twitter/noellecarter

Photo: Nikujaga-braised sukiyaki-style beef with potatoes and onions. Credit: Glenn Koenig / Los Angeles Times

Comments 

Advertisement










Video