Katsuo-dashi: Japanese traditional fish stock

Name: Katsuo-dashi: Japanese traditional fish stock
Cuisine: British
Ingredients: 1 L soft water; 10 g dried kelp; 10 g katsuobushi(dried bonito flakes)

Hurry @hurry

Bristol, England, United Kingdom

Katsuo dashi is an important soup stock that forms the basis of Japanese cuisine.
In Japan, there are two types of soup stock, the first for the aroma and the second for the flavour, but this recipe is somewhere in between.

Hurry @hurry

Bristol, England, United Kingdom

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Ingredients

1 Lsoft water
10 gdried kelp
10 gkatsuobushi(dried bonito flakes)

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Steps

1

Put the kelp in water and leave it for at least 30 minutes.
In Japan, they are often left in water from the night before cooking.
2

Put Step.1 in a pan and put it on middle-low heat without a lid.
3

Take out the kelp just before boiling. If you boil the kelp, it will smell bad.
4

Add dried bonito flakes and bring to a boil, then simmer on low heat for 3-5 minutes.
5

Strain the dried bonito and it's done!
6

If you are not going to use this immediately you should quench it by immersing the whole storage container in ice water. It will retain its aroma very well.
7

Dashi can only be made well with soft water.