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Cockle dashi

The addition of cockles to dashi adds a deep layer of rich sweetness, making the umami richness stand out even more.

Creation by Nathan Davies, Vraic*, Vale, Guernsey.

Makes 650 ml.

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Allergens and dietary requirements

  • Mollusks
  • Fish
  • Pescetarian

Ingredients

1
l
water
40
g
dried kombu
60
g
katsuobushi
1
kg
cockles
70
g
rice vinegar
70
g
mirin
as needed
salt

Scale recipe

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