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.
Adding rich bonito broth deepens the flavor of miso soup significantly.
In this recipe, you make a second bonito dashi after preparing the kombu stock.
Standard kanji spelling for this culinary term.
Kana spelling is common in recipes and everyday writing.
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.