Kombo To Katsuobushl No Dashi Recipe
Summary
MethodBoiled
Ingredients
| 2 in. piece of kombu | ||
| Water | 1 Cup (16 tbs) | |
| 1 tsp. Katsuobushi | ||
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.
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.
Chef
