Simple Way to Prepare Perfect Katsuo-dashi: Japanese traditional fish stock

Hey everyone, it's Drew, welcome to our recipe page. Today, I will show you a way to prepare a special dish, Recipe of Ultimate Katsuo-dashi: Japanese traditional fish stock. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Katsuo-dashi: Japanese traditional fish stock, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Katsuo-dashi: Japanese traditional fish stock delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we must first prepare a few ingredients. You can cook Katsuo-dashi: Japanese traditional fish stock using 3 ingredients and 7 steps. Here is how you can achieve that.

Katsuo dashi is an important soup stock that forms the basis of Japanese cuisine. In Japan, there are two types of soup stock, the first for the aroma and the second for the flavour, but this recipe is somewhere in between.

Ingredients and spices that need to be Make ready to make Katsuo-dashi: Japanese traditional fish stock:

1. 1 L soft water
2. 10 g dried kelp
3. 10 g katsuobushi(dried bonito flakes)

Steps to make to make Katsuo-dashi: Japanese traditional fish stock

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.

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So that's going to wrap it up for this special food Steps to Make Any-night-of-the-week Katsuo-dashi: Japanese traditional fish stock. Thank you very much for your time. I'm sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!