Dashi broth

Description

This broth is the base for various Japanese dishes: soups, sauces, etc. You don't necessarily have to remove the flakes; they can also be left in the broth. The kombu can be sliced and served with beans as a separate vegetarian dish. The soup is ready to serve.

Instructions

1. 1

   Step 1

   Pour water over the kombu and let it steep for 12 hours at room temperature.

2. 2

   Step 2

   Then place the pot on low heat and slowly warm for about 15 minutes. Remove from the stove shortly before boiling (around 90–95 degrees).

3. 3

   Step 3

   Skim the foam with a spoon and remove the kombu from the water.

4. 4

   Step 4

   Sprinkle the katsuobushi into the water and wait until they settle at the bottom of the pot (approximately 2–4 minutes, depending on the flake size).

5. 5

   Step 5

   Strain the liquid through a sieve. The authentic Japanese broth is ready!