Description
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Ingredients
Scale
- 3” x 3” Kombu, dried seaweed
- 4 cups water
- 2 cups loosely packed Katsuobushi, Dried bonito plakes
Instructions
- In a sauce pan, add dried seaweed and water; let it soak for about 30 minutes.
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- Turn on heat over medium high and bring it to boil.
- As soon as it starts boil, remove dried seaweed out, add bonito flakes and turn off heat.
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- Cover and let it sit for about 30 minutes or bonito flakes are all sinked down and broth looks beautiful golden yellow.
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- Strain broth with a very fine strainer and enjoy cooking with Dashi!
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- Prep Time: 30 mins
- Cook Time: 40 mins