Choi Kang-rok's Katsuobushi Broth

Cooking tips 💡

• If the water temperature is too high or boiling vigorously when adding the katsuobushi, the broth can develop bitterness or off-flavors, so the step of lowering the temperature with cold water is crucial.
• No matter how fine a sieve you use, if you don't line it with filter paper or a cloth, fine particles will remain, so using filter paper is recommended for a clean broth.
• The clear, transparent first extraction retains a delicate aroma, while the second extraction, made by reusing and thoroughly simmering the ingredients, is cloudier but richer in flavor, so use them according to the cooking purpose.

Recommended for 🙋

• ⭐Those who want to make their own clean, subtly savory broth, the foundation of Japanese cuisine.
• ⭐Those curious about detailed tips for straining a clear, transparent katsuobushi broth without off-flavors or sediment.
• ⭐Those who want to thriftily reuse kelp and katsuobushi once to make a rich broth for braising as well.