Making Authentic Dashi Broth
Cooking with Dashi as a Seasoning
Cook
60 min+
Instructions
Step 1
Finely chop the onion. In a bowl, combine [A] and mix well until sticky. Add [B] and knead until well combined. Gather the mixture into one mound, cover, and refrigerate for about 30 minutes.
Step 2
Bring a large pot of water to a boil. Briefly blanch the cabbage leaves, then drain. Remove the thick core from each leaf and cut each leaf into quarters in a cross shape.
Step 3
Place a cabbage leaf piece with the tip facing away from you. Spoon about 1 teaspoon of the filling onto the leaf and roll it up tightly.
Step 4
Arrange the cabbage rolls seam-side down in a shallow saucepan so they fit snugly in a single layer. Add [C] and bring to a boil over high heat. Reduce the heat and simmer for 2–3 minutes. Remove the dashi packets, then simmer for another 15 minutes over low heat.
Step 5
Adjust the seasoning to taste, transfer to serving bowls, and garnish with ketchup.
Tip
If the cabbage leaves are difficult to separate, peel them apart under gently running water to help prevent tearing.
