Katsuo Dashi

Ingredients for 1 Liter
Water (水 / Mizu) １ l
Katsuobushi (かつおぶし or かつお節 or鰹節 / Katsuobushi) 20~30 g
Konbu (昆布 / Konbu) 10 g

How to Make
１． Pour the water into a pot. Place the konbu in the water. If the weather is warm, let the konbu soak for 30 minutes. If the weather is cold, let the konbu soak for about 1 1/2 hours.
２． Place the pot on medium heat. When you see bubbles forming along the edge of the pot remove the konbu from the water.
３．Continue heating the water. When the water is between 75℃ and 90℃, add the katsuobushi and reduce to low heat. After 1 minute, strain the liquid into another pot.

Niboshi Dashi

Ingredients for 1 Liter
Water (水 / Mizu) １ l
Dried sardines (煮干し / Niboshi) 20~30 g
Konbu (昆布 / Konbu) 10 g

How to Make
１．Remove the heads and organs from the dried sardines.
２．Add the water to a pot and place the dried sardines and konbu into it. Let these soak for 4 hours to overnight.
３．Place the pot on medium heat. Skim off any foam that develops on the surface of the water. When bubbles forming along the edge of the pot, remove the konbu from the water.
４．Reduce to low heat for 5 minutes, then strain the liquid into another pot.

 

 

Recipe Developed by Yukiko Yajima

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