noun
rich bonito broth; second bonito dashi
Culinary term for a deeply flavored broth made by adding bonito flakes to an existing dashi, often after removing kombu. Used in Japanese cooking to intensify umami.
追い鰹を加えると、味噌汁の風味がぐっと深まります。
Adding rich bonito broth deepens the flavor of miso soup significantly.
このレシピでは、昆布だしを取
In this recipe, you make a second bonito dashi after preparing the kombu stock.
一番だし is the first extraction of dashi, often lighter and more delicate, while 追い鰹 is a richer, more intense broth made by adding more bonito flakes to an existing stock.
二番だし is a second, milder extraction from already-used ingredients, whereas 追い鰹 is made by adding fresh bonito flakes to strengthen an existing dashi.
Compound of 追い (oi, 'chasing; adding') + 鰹 (katsuo, 'bonito'). The term refers to the process of 'chasing' the initial dashi with additional bonito flakes to create a richer broth.