Katsuo-dashi: Making again with kelp and katsuobushi
This is how to make dasai, which is the basis of all Japanese cuisine. It's a prerequisite to making miso soup, but you can easily use Honda City, Shirodashi, and Tsuyu. If you want to know how to make katsuodashi, please refer to it!
4 serving
Within 15 minutes
안저씨TV
Ingredients
  • Water
    1L
  • Sea tangle
    25g
  • dried bonito
    25g
Video
Cooking Steps
STEP 1/5
Place the water on a medium-low heat over the burner, add the kelp, and let it boil slowly. Boil to 60 degrees with a thermometer.
STEP 2/5
When it reaches 60 degrees, remove all the kelp and boil it over high heat
STEP 3/5
Remove the foam from the top
STEP 4/5
Don't heat it any more. Add katsuobushi and boil it
STEP 5/5
Boil it for 5 to 10 minutes and if it tastes thick again, filter it out on the cotton cloth
Add 2 to 30g of kelp and katsuobushi each. A few g differences doesn't mean much.
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