Best Advice to Homemade Extraordinary Katsuo-dashi: Japanese traditional fish stock

Do you want to know ways to pass the week with healthy but satisfying dishes that will make you feel good? This healthy, quick but extraordinary Katsuo-dashi: Japanese traditional fish stock recipe is the answer.

We hope you got benefit from reading it, now let's go back to katsuo-dashi: japanese traditional fish stock recipe. You can have katsuo-dashi: japanese traditional fish stock using 3 ingredients and 7 steps. Here is how you do that.

To make an extraordinary Katsuo-dashi: Japanese traditional fish stock, here are the ingridients required:

1. Take 1 L of soft water.
2. Prepare 10 g of dried kelp.
3. You need 10 g of katsuobushi(dried bonito flakes).

After readying the materials, next you are ready to make your 5-star Katsuo-dashi: Japanese traditional fish stock by following the procedures on this section:

1. Put the kelp in water and leave it for at least 30 minutes. In Japan, they are often left in water from the night before cooking..
2. Put Step.1 in a pan and put it on middle-low heat without a lid..
3. Take out the kelp just before boiling. If you boil the kelp, it will smell bad..
   
4. Add dried bonito flakes and bring to a boil, then simmer on low heat for 3-5 minutes..
   
5. Strain the dried bonito and it's done!.
6. If you are not going to use this immediately you should quench it by immersing the whole storage container in ice water. It will retain its aroma very well..
7. Dashi can only be made well with soft water..

It's bold flavour suits the following Japanese dishes. Pour through a cheesecloth-lined sieve or a coffee I used this recipe as stock for miso soup. Katsuo Dashi (Bonito Soup Stock)▲HanakatsuoThis is soup stock made from dried bonito shavings. This is soup stock made from dried bonito shavings. The aroma and umami are unquestioned, Japanese people very often use katsuo dashi for various dishes.

Recipe : Katsuo-dashi: Japanese traditional fish stock

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