Making Authentic Dashi Broth
Cooking with Dashi as a Seasoning
Cook
20 min
Instructions
Step 1
Place [A] in a saucepan and bring to a boil. Reduce the heat to medium and simmer for 2–3 minutes.
Step 2
Cut the pumpkin into 1 ¼-inch (3 cm) cubes.
Step 3
Heat a little vegetable oil in a separate saucepan and sauté the ground chicken, breaking it up as it cooks. Once crumbly, add the sake.
Step 4
Add ⅔ cup (150 ml) of the dashi from Step 1 and the pumpkin from Step 2. Bring to a boil, then add [B]. Cover with a drop lid (otoshibuta), or a piece of parchment paper cut to fit inside the saucepan, and simmer over low heat.
