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Kombo To Katsuobushl No Dashi

Ingredients
  Piece of kombu 2 Inch
  Water 1 Cup (16 tbs)
  Katsuobushi 1 Teaspoon
Directions

Put the kombu and water into a small saucepan and bring to the boil, stirring constantly to release the flavour of the kelp.
Remove from the heat and drain the water into a second saucepan, discarding the kombu pieces.
Add the katsuobushi flakes and set the saucepan over moderate heat.
Bring to the boil and boil for 1 minute.
Remove the pan from the heat and set aside until the flakes settle.
Strain the liquid, discarding the flakes.
The stock is now ready to use.

Recipe Summary

Method: 
Boiled

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