Japanese•gourmet
Katsuo Dashi 鰹だし
Learn how to make Katsuo dashi at home! This dashi is one of the key Japanese dashi broths, a fundamental ingredient in Japanese cuisine.
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 1 serving
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 30 g Bonito Flakes (Kezuribushi) (*1 )
- 4cups Water (or 1 litter )
Instructions
- 1
Place water in a large pot over medium heat.
- 2
When tiny small bubbles start to form at the bottom of the pan, turn the heat off and add all the bonito flakes. *2
- 3
Let it steep for a few minutes or wait for the bonito flakes to sink to the bottom of the pot.
- 4
Line a sieve with a sheet of kitchen paper towel and place it over a large bowl.
- 5
Strain the dashi into the large bowl.
- 6
Leave it till all the liquid has strained slowly. Do not squeeze the liquid out of the bonito flakes. *3
- 7
Use it for cooking or store in the fridge. *4