Japanese broth Katsuo dashi
Votes: 7
Time: 1 hour.
Complexity: easily
Quantity: 1.9 l.
Complexity: easily
Quantity: 1.9 l.
Japanese broth Katsuo dashi - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 square pieces of kombu seaweed (10 cm)
- 2.5 liters of water
- 15g katsuobushi shavings (dried smoked bonito flakes), about 2 tbsp.
We recommend
Cooking the dish according to the recipe:
- Place the kombu in a 4-quart saucepan, cover with water and soak for 30 minutes.
Place the pan over medium heat until the water reaches 150–165°F (66–71°C) and small bubbles appear around the edges of the pan, 9–10 minutes. - Remove the kombu from the pan. Increase the heat to high and bring the water to a boil, 5-6 minutes. Reduce the heat to low and add the kotsuobushi. Simmer, stirring frequently, for 10 minutes.
- Strain the liquid through a fine-mesh sieve lined with muslin or several layers of cheesecloth. Reserve the kotsuobushi for another use.
Store the broth in an airtight container in the refrigerator. Use within 1 week or store in the freezer for up to 1 month.
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