Japanese broth Katsuo dashi

soups 604 Last Update: Jul 21, 2021 Created: Jul 21, 2021 0 0 0

2 square pieces of kombu seaweed (10 cm) 2.5 l water 15 gr. katsuobushi shavings (dried smoked bonito tuna flakes), about 2 tbsp.

Place the kombu in a 4L pot, cover with water and soak for 30 minutes. Place the pot over medium heat until the water temperature reaches 66-71 ° C and small bubbles appear around the edges of the pot, 9-10 minutes. Remove the kombu from the pan. Increase heat to high and bring water to a boil, 5-6 minutes. Reduce heat to low and add kotsuobushi. Simmer at low boil, stirring frequently, for 10 minutes. Strain the liquid through a fine mesh sieve lined with muslin or several layers of gauze. Save the kotsuobushi for another meal. Store broth in an airtight container in the refrigerator. Use within 1 week or store in the freezer for up to 1 month.

Japanese broth Katsuo dashi

2 square pieces of kombu seaweed (10 cm) 2.5 l water 15 gr. katsuobushi shavings (dried smoked bonito tuna flakes), about 2 tbsp.

Place the kombu in a 4L pot, cover with water and soak for 30 minutes. Place the pot over medium heat until the water temperature reaches 66-71 ° C and small bubbles appear around the edges of the pot, 9-10 minutes. Remove the kombu from the pan. Increase heat to high and bring water to a boil, 5-6 minutes. Reduce heat to low and add kotsuobushi. Simmer at low boil, stirring frequently, for 10 minutes. Strain the liquid through a fine mesh sieve lined with muslin or several layers of gauze. Save the kotsuobushi for another meal. Store broth in an airtight container in the refrigerator. Use within 1 week or store in the freezer for up to 1 month.