Dashi
4.4
(2)
Dashi is a traditional Asian stock. The recipe is simple—the only ingredients are dried kelp (seaweed) and flakes of dried bonito, a type of fish. However, both ingredients are packed with flavor, creating a rich, aromatic broth.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
Tangy and sunny, this curd can be made with either fresh or frozen pulp.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
The kimchi brine is the secret hero here; just a splash of it brightens the cocktail while deepening it with a little funky je ne sais quoi.
“Soft and pillowy, custardy and light—they were unlike any other scrambled eggs I had experienced before.”
Cool off with this easy zaru soba recipe: a Japanese dish of chewy buckwheat noodles served with chilled mentsuyu dipping sauce, daikon, nori, and scallions.
Leftover rotisserie chicken finds new purpose in this endlessly comforting dish.