Katsuobushi dashi (soup stock of dried skipjack tuna)
かつお節だしの取り方
4 servings
・30g…Katsuobushi flakes
・1000ml…water
Method
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- ①Put 1000ml of water in the pan and start heating. ②When it comes to a boil, turn off the heat and put 30g of katsuobushi flakes.
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- ③Wait for 1-2 minutes. ★Tips: Do not stir, just wait until the katsuobushi is soaked.
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- ④Filter ③ with a piece of kitchen paper (or clean kitchen cloth) on a strainer, and keep it for 1 minute. ★Tips: To make a clear and savory taste dashi, do not squeeze dashi out of ④.
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- ⑤800ml of katsuobushi dashi！
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.
