追おい鰹がつお

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.

• 追おい鰹がつおを加くわえると、味み噌そ汁しるの風ふう味みがぐっと深ふかまります。

  Adding rich bonito broth deepens the flavor of miso soup significantly.

• このレシピでは、昆こん布ぶだしを取とった後あとに追おいがつおをします。

  In this recipe, you make a second bonito dashi after preparing the kombu stock.