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Japanese Soup Stock (Dashi)

ingredients

4 squares of kombu
2 litres simmering water
450 g katsuobushi

method

Add 4 squares of kombu that have been thoroughly washed under cold water to 2 litres simmering water. Simmer for 2 minutes, then remove the kombu and add 450 g katsuobushi.

Bring to the boil, stirring continuously, remove from the heat and allow the flakes to settle to the bottom of the pan; strain and use.

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Also see categories;

Japanese

Also in this category

First Soup Stock
Japanese Soup Stock (Dashi)
Second Soup Stock
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