Kombu and katsuobushi dashi
The basic stock of Japanese cooking: ready in half an hour with just two ingredients, it is the starting point for soups, sauces and simmered dishes.
- Type
- Basic · Soups & broths
- Prep
- 30 min
- Cooking
- 15 min
- Serves
- about 1 litre
Ingredients
- 1.1 litres water
- 10 g UMAMI Kombu
- 40 g UMAMI Katsuobushi (20 g per 500 ml, as on the label)
Method
- 01
Wipe the kombu with a barely damp cloth, without washing it: the white powder on the surface is flavour. Put it in a pan with the cold water and leave to soak for 30 minutes.
- 02
Heat over a medium-low heat. Remove the kombu when the first small bubbles appear, before it boils.
- 03
Bring the water to a gentle boil, turn off the heat and add the Katsuobushi all at once.
- 04
Leave to infuse for 30 seconds to 1 minute, until the flakes sink to the bottom: the longer it steeps, the stronger and smokier the stock.
- 05
Strain through a sieve lined with kitchen paper or muslin, without pressing the flakes.
