Seonkyoung Longest Japanese-style Dashi Broth
A clean and deeply savory basic dashi broth made with kombu and katsuobushi
Ingredients needed 4 servings
Recipe
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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