Poached salmon in a bonito and kelp broth (gluten free)

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Bonito flakes (Katsuobushi) are super tasty, dried, fermented, and smoked skipjack tuna. A soup (dashi) with bonito and kelp, with a dash of soy sauce is simply heavenly, wonderful with a piece of salmon. Really, you would eat the salmon for the broth.


Poached salmon in a bonito and kelp broth (gluten free)

Recipe is as follow:


  • 10g kelp
  • 5g bonito flake
  • 2 cup of hot water
  • 1 tsp of  soy sauce (for a gluten free option, use a gluten free soy sauce)
  • 1 tsp of sesame oil
  • salt to taste
  • a piece of salmon (say 125g)
  • a little shallot / spring onion, sliced, to garnish
  • 1/2 tsp sesame seeds, toasted, to garnish


To make the dashi, pour hot water over kelp; bring to boil then remove from heat; leave it aside for the flavor to infuse for a minimum of 10 minutes; bring to boil again, remove from heat and add bonito; leave aside for it to infuse for 30 minutes.

Drain the soup from the solids, add a dash of soy sauce^ & sesame oil to the soup; reserve a few pieces of kelp to serve with the soup; slice the kelp into strips.

Bring to soup base to boil gently; poached a piece of salmon gently in the soup; you wan the soup  just enough to cover the fish; season with salt if desired.

Garnish with kelp slices, shallot/spring onion and sesame seeds.

^use gluten free soy sauce for a gluten free option.

Bonito flakes (Katsuobushi) and kelp cooking in a pot to make dashi
Bonito and kelp infusing in a pot



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