Dashi･出汁

Name: Dashi･出汁
Prep time: 1 min
Cook time: 10 min
Total time: 10 h
Yield: 1.5 L
Ingredients: 10 g Kombu kelp; 1.5 L Water; 40 g Bonito flakes (Katsuobushi)

A clear soup for ramen and miso. Full of umami.

Season:

January - December

Keywords:

Asia Japan Fish Ramen Soup

Portions:

1¹/₂ L

Adjust Amount:

Ingredients

10 g

Kombu kelp

1¹/₂ L

Water

40 g

Bonito flakes (Katsuobushi)

Preparation:

1 min

Cooking:

10 min

On the Plate:

10 h

Instructions

Soak the kombu in water for about 10 hours (preferably overnight) in the fridge.
Bring the water and kombu to the boil in a pan. Remove any foam that has formed. Remove the kombu and switch off the hob.
Add the katsuobushi and leave to infuse for approx. 2 minutes.
Pass through a sieve with cheesecloth or alternatively a kitchen towel.
Use in a miso soup or ramen.

Last modified: Oct 25, 2023, 11:34 AM