Quick and easy Recipe

Dashi is the foundation of many Japanese food!

Ingredient:

• 1 Litre of Water
• 10 gram or 2 pieces of Konbu (dry kelp)
• 10 g dried bonito flakes – Katsuobushi
• 1 tbsp Kouki Shoko Weipa
• 1 tsp of Hondashi

How to make your Dashi broth:

• Soak the Konbu (dry kelp) in water for at least an hour

• Pour the Kombu-soaked-water (remove the konbu) to a pot and set the heat to medium and cook it slowly before you bring it to boil. Add 1 tablespoon of Kouki Shoko Weipa and 1 teaspoons of Hondashi.
• Reduced the heat to small then add the Katsuobushi (bonito flakes) and bring the pot to a boil over medium to high heat. Scoop ot the scum with a ladle after cooking the bonito flakes for up to 10 minutes.
• Simmer slowly for 7 minutes over low heat to bring out the flavour.
• When the heat is removed, feel free to store your Dashi stock in the refrigerator – best to use it up within 3 days.