Awase dashi(soup stock of katsuobushi and kombu(kelp))
合わせだしの取り方
4servings
・20g…Katsuobushi flakes
・10g…Kombu(kelp)
・1000ml…water
Method
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- ①Put 1000ml of water and 10g of kombu(kelp)in the pan, then wait for 30minutes-1hour.
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- ②Heat ① until small bubbles come out(about 80℃).
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- Stop the heat to take out kombu. ★Tips: Stop heating just before the water boils, to prevent the sliminess and unpleasant taste of kombu.
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- ③Heat again to boil.
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- ④Stop the heat, and put 20g of katsuobushi. Wait for 2 minutes.
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- ⑤Drain ④ with a piece of kitchen paper on a strainer, and keep it for 1 minute. ★Tips: To make a clear, savory taste dashi, do not squeeze dashi out of ⑤.
Memo
※Dashi is perishable, so it is better to use it all soon after you make it.
If you cannot use all the dashi immediately, cover it with a lid or plastic wrap, keep it in the refrigerator, and use the rest in one day.
