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by Modernist Cuisine

Inside the Porthole:

  • 6.2oz (175g) Dried baby shrimp
  • 4.2oz (120g) Seasoned kombu envelopes
  • 0.3oz (7g) Bonito flakes

Liquid to be added:

  • Water to fill, room temperature


Arrange infusion ingredients in the Porthole.
Assemble the Porthole, checking the seal for good contact on both sides.
Transfer water into the assembled Porthole through the spout.
Allow infusion to settle for a few minutes before inserting a stopper.
Allow dashi to infuse at least 1 hour at room temperature, or refrigerate infusion overnight before use.

photo by Lara Kastner Photography