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Modu Recipe

Jung Ho-young's Tuna Flap Broth

A versatile Japanese-style broth that starts with gently simmering kelp to extract a subtle depth, then enriches the flavor with the rich umami of tuna flap, elevating any soup dish with a refined taste.

Ingredients needed 4 servings

Recipe

Cooking tips

  • Do not boil kelp and tuna flap over high heat for too long, as this can cause bitterness and excessive extraction; always monitor the heat carefully.
  • For easier cleanup, place the tuna flap in a broth bag while simmering—this allows you to easily remove it without straining through a cloth.
  • Once cooled, store the finished broth in an airtight container in the refrigerator and use it as a universal base for various soups, stews, and braised dishes.

Recommended for

  • Those who want a deep umami-rich Japanese base for udon, cold noodles, steamed egg dishes, and more.
  • Home cooks seeking a clean, refined, and fishy-free universal flavorful broth made from scratch.
  • Anyone looking to elevate their cooking with a natural, homemade seasoning broth.

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