Dasi (Japanese konbu & katsuo soup stock)


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- Ingredients - (Yields about 6 cups)
1/2 ounce konbu (Japanese dried kelp), wiped with a dry towel
1 1/2 ounces katsuobusi (Japanese dried bonito shavings)
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1. Put konbu and 6 cups of water in a stockpot, leave them for about half an hour.
2. Heat it over medium-high heat.
3. Take the konbu out of the pot as soon as the soup stock reaches a boil.
4. Add 1/2 cup of water and all the katsuobusi.
5. When the soup stock boils, turn down the heat a little and remove the scum roughly.
6. Simmer for a few minutes then turn off the heat. When the katsuobusi sinks to the bottom, strain the soup stock and discard the katuobusi.

The used konbu can be reused as an ingredient for a simmered dish or one-pot dishes.

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