Japanese broth Katsuo dashi – a detailed recipe cooking. 
Time: 1 hour. Difficulty: Easy Quantity: 1.9 L The recipes use volumetric measuring tanks with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 2 square pieces of kombu seaweed (10 cm.)
- 2.5 liters water
- 15 gr katsuobushi shavings (dried smoked tuna flakes bonito), about 2 tbsp.
Recipes with similar ingredients: tuna, seaweed
Recipe preparation:
- Put the combo in a 4 liter pan, fill with water and soak for 30 min. Put the pan on medium heat until the water temperature does not reach 66-71 ° C, and on the edges of the pan does not small bubbles appear, 9-10 minutes.
- Remove the combo from the pan. Increase the fire to strong and bring the water to a boil, 5-6 minutes. Reduce the heat to low and add kotsuobushi. Boil at low boil, stirring frequently, 10 min
- Strain the liquid through a fine-mesh strainer muslin or several layers of gauze. Leave the kotsuobushi for another dish. Store the broth in an airtight container in the fridge. Use for 1 week or store in freezer up to 1 month.
