Bead on Nostr: Dashi is a great source of iodine. I throw a couple of dried pieces of kombu in a pot ...

Dashi is a great source of iodine. I throw a couple of dried pieces of kombu in a pot of cold water, heat it up to just shy of boiling, remove from heat, fish the kombu out, and then add in some katsuboshi for five minutes. Once you filter the katsuboshi out you have a iodine rich broth that is loaded with flavors and can serve as the basis for a bunch of soups and sauces.

You don't even have to use it exclusively for Japanese cooking either. Dashi is loaded with glutamates and nucleotides which combine to make MSG and will massively enhance the flavor of whatever you add it too. If you are making a heavy stew or soup you won't even taste the seafood flavor. Highly recommended as a base for chili.