Katsuo Dashi
Dashi is the building block of almost everything in Japanese cuisine. Usually, it uses kombu and katsuobushi, but in this simplified version we only use katsuobushi.
Heat <quantity>4<unit>cups</unit></quantity> of water in a saucepan until it reaches <temperature>71<unit>°C</unit></temperature>
Add <quantity>3<unit>cups</unit></quantity> of katsuobushi
Remove from the heat and let it infuse for 10m
Strain the katsuobushi. The katsuo dashi is ready
Use it to add an extra layer of flavor to your recipes!
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