Photo by: Ginza Foodie
Japanese Konbu and Katsuo Dashi
Food Ingredients:
8 inches kombu (dried kelp) 2/3 ounce katsuobushi (dried bonito) flakes 4 cups and ¼ water
Recipe preparation:
1 Wipe the kombu with clean cloth. Put water in a deep pot and soak kombu in the water for 10 minutes. *makes 4 Cups 2 Put the pot on low heat and remove the kombu just before the water boils. When it boils, add katsuobushi flakes. 3 Remove any foam that rise to the surface, and turn off the heat. Let it set until bonito flakes sink. 4 Strain the stock through a paper towel. This stock is called ichiban-dashi (first stock). Ichiban-dashi is often used for cooking clear soups or noodle soups.
Recipe source: Foodista recipe
