A recipe for preparing all-purpose broth from Kombu algae and flakes of smoked Katsuobushi tuna. It can be used, for example, for preparing a miso soup.
recipe,photo-recipe,katsuobushi,seaweed Kombu,Meat soup,Japan cuisine,Gluten-Free,Lactose-Free
No. of servings
seaweed Kombu 0.75 oz (20 g)
Clean the seaweed Kombu slices dry from white coating.
Cut the seaweed slices crosswise with scissors in some places to release more flavor during further processing.
water 1.05 quart (1000 ml)
Put Kombu seaweed in a pot and add lukewarm water. Let it soak for 3 hours.
Place the pot with algae and water on the cooker, and bring it almost to a boil on medium heat. If foam appears on the surface, remove it with a spoon. Be careful, the water can't boil, otherwise the broth would be hot.
Remove the pot from the cooker, let it cool and take the pieces of algae out from the broth.
katsuobushi 1 oz (30 g)
Add bonito tuna flakes to the broth and bring to a boil for 30 seconds.
Drain the broth and squeeze all the juice out of the flakes.