Seonkyoung Longest Japanese-style Dashi Broth

Name: Seonkyoung Longest Japanese-style Dashi Broth
Cook time: 70 min
Total time: 70 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1 piece kombu (7.5cm x 7.5cm); 4 cups water; 2 cups katsuobushi

A clean and deeply savory basic dashi broth made with kombu and katsuobushi

1 hr 10 min Difficulty Easy Sauces & basics

Main ingredients

kombu katsuobushi

Ingredients needed 4 servings

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kombu katsuobushi

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1 piece kombu (7.5cm x 7.5cm)

4 cups water

2 cups katsuobushi

Recipe

Place 1 piece of kombu and 4 cups of water in a pot and heat over medium heat.
When the water begins to boil, immediately remove the kombu.
Turn off the heat and add 2 cups of katsuobushi to the pot.
Without stirring, let the katsuobushi steep for 30 minutes with the heat off until it sinks.
Strain the katsuobushi through a fine-mesh sieve to obtain a clear dashi broth.

Add kombu to water and heat; remove the kombu just before it boils.
Turn off the heat, add katsuobushi, and steep for 30 minutes.
Strain through a fine sieve to finish the clean broth.

Cooking tips

If kombu is left in boiling water for too long, it releases bitterness and a slimy texture, so remove it immediately when the water starts to boil for a clear, clean taste.
After adding katsuobushi, do not forcefully stir or squeeze it; let it steep naturally and then strain to preserve a deep savory flavor without any fishiness.

Recommended for

Those who want to make a clear, deep broth that is the foundation of Japanese cuisine from scratch.
Those looking for an all-purpose base to use in various soups and simmered dishes.

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Seonkyoung Longest Japanese-style Dashi Broth

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Ingredients needed 🛒4 servings