Appetizer: Japan – 柚子昆布のささやき出汁 ▶ Yuzu-Kombu no Sasayaki Dashi (Yuzu-Kombu Whisper Broth)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 5 min

Cook 8 min

Additional 5 min

Total 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

4 cups (1 L) cold water
0.35 oz (10 g) dried kombu (one 3x3 in / 8x8 cm piece)
2 / 3 cup (15 g) katsuobushi (bonito flakes), loosely packed
3.5 oz (100 g) shimeji mushrooms, trimmed and separated (or enoki)
1 tbsp (15 ml) sake
1–2 tsp (5 to 10 ml) usukuchi (light) soy sauce, to taste
1 / 2 tsp (2.5 ml) fine sea salt, or to taste
1 tsp (5 ml) julienned fresh yuzu peel (or 1 / 2 tsp (2.5 ml) yuzu juice plus a pinch of lemon zest)
Small handful fresh mitsuba leaves (or finely sliced chives/scallion greens)

Show original ingredient measurements

4 cups (1 L) cold water
0.35 oz / 10 g dried kombu (one 3x3 in / 8x8 cm piece)
2 / 3 cup (15 g) katsuobushi (bonito flakes), loosely packed
3.5 oz / 100 g shimeji mushrooms, trimmed and separated (or enoki)
1 tbsp (15 ml) sake
1–2 tsp usukuchi (light) soy sauce, to taste
1 / 2 tsp fine sea salt, or to taste
1 tsp julienned fresh yuzu peel (or 1 / 2 tsp yuzu juice plus a pinch of lemon zest)
Small handful fresh mitsuba leaves (or finely sliced chives/scallion greens)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Gently wipe the kombu to remove any grit. Soak it in the cold water for 20–30 minutes in a saucepan.
Bring the pot to just below a simmer over medium heat; remove the kombu as soon as small bubbles appear around the edges (do not boil).
Add the katsuobushi, let it barely simmer for 30 seconds, then turn off the heat and steep 5 minutes. Strain through a fine sieve or paper towel for a clear dashi.
Return the dashi to the pot. Add the sake, 1 tsp (5 ml) usukuchi soy, and the salt. Taste and keep the seasoning delicate, adjusting with a touch more soy or salt if needed.
Add the shimeji mushrooms and simmer gently for 1–2 minutes until just tender.
Ladle into warmed bowls. Garnish each serving with a few strands of yuzu peel and a sprig of mitsuba (or chives/scallion). Serve immediately alongside the Ono sashimi.

Gently wipe the kombu to remove any grit. Soak it in the cold water for 20–30 minutes in a saucepan.
Bring the pot to just below a simmer over medium heat; remove the kombu as soon as small bubbles appear around the edges (do not boil).
Add the katsuobushi, let it barely simmer for 30 seconds, then turn off the heat and steep 5 minutes. Strain through a fine sieve or paper towel for a clear dashi.
Return the dashi to the pot. Add the sake, 1 tsp usukuchi soy, and the salt. Taste and keep the seasoning delicate, adjusting with a touch more soy or salt if needed.
Add the shimeji mushrooms and simmer gently for 1–2 minutes until just tender.
Ladle into warmed bowls. Garnish each serving with a few strands of yuzu peel and a sprig of mitsuba (or chives/scallion). Serve immediately alongside the Ono sashimi.