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Hidaka Kombu Seaweed for Japanese broth
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"Broth Recipe"
【Preparing the First Broth】
【Ingredients】
15g of bonito flakes
6g of kombu
500g of water (30〜60mg/l)
【Instructions】
Place the kombu in water without washing it and let it steep for 30 minutes to extract the flavors.
Heat over low heat until the broth is just before boiling. Be careful not to let it boil as it can give a bitter taste to the kombu.
Remove the kombu just before it reaches boiling point.
Quickly add the bonito flakes to the boiling water, then turn off the heat. Be sure to minimize the boiling time as it can also result in a bitter taste in the broth.
Let the bonito flakes steep for 10 minutes to develop flavors and aroma.
Filter the broth using a filter lined with absorbent paper. Avoid squeezing the bonito flakes.
Your broth is ready. It is perfect for soups and other dishes.
【Preparing the Second Broth】
【Ingredients】
Previously used bonito flakes and kombu
500g of water (30〜60mg/l)
【Instructions】
Reuse the previously used bonito flakes and kombu.
Follow the same steps as for the first broth, adding the bonito flakes and kombu to the water. The cooking time and heat should be the same, just before boiling.
Boil for one minute over low heat after reaching boiling point.
Filter the broth using a filter lined with absorbent paper. Firmly squeeze the bonito flakes while being careful not to include the kombu.
Your second broth is ready. It is perfect for simmered dishes and fish marinades.
【Chapter】
00:00 How to Prepare Japanese Broth
00:45 Introduction of Ingredients
01:33 Preparation of the First Broth
04:20 Preparation of the Second Broth
#Dashi #JapaneseCuisine