Making Rich and Flavorful Katsuobushi Broth
Curious about how to make Katsuobushi broth? Click here!
The foundation of delicious cooking is broth! Today, I’ll show you how to make a savory Katsuobushi broth using kelp and bonito flakes. This versatile broth is a secret weapon for elevating any dish. (Recipe by Man-Gae Recipe)
Essential Ingredients
- 1.5 Liters Water
- 20g Katsuobushi (dried bonito flakes)
- 5 sheets Dried Kelp (Kombu), approx. 10cm x 10cm each
Cooking Instructions
Step 1
Begin by placing the 5 sheets of clean, dried kelp into a pot filled with 1.5 liters of cold water. It’s important to start with cold water so the kelp releases its umami flavor gradually without becoming slimy. Avoid covering the pot and start heating over medium heat.
Step 2
As the water begins to simmer and just before it boils, carefully remove the kelp sheets. You might notice a white powder on the kelp; this is normal. Over-boiling the kelp can result in a bitter or slimy broth, so remove it promptly. (You can reuse the kelp for other dishes like simmered kelp.)
Step 3
Once the kelp is removed, turn off the heat immediately. While the water is still hot (but not boiling), add the 20g of katsuobushi. Let it steep for no more than 10 minutes. Boiling the katsuobushi for too long can impart a fishy taste, so steeping it off the heat allows for a delicate extraction of flavor.
Step 4
Carefully strain the broth through a fine-mesh sieve or cheesecloth to remove all the katsuobushi flakes and any other impurities. This ensures a clear and refined broth. This Katsuobushi broth can be used in a variety of dishes, adding a deep, savory dimension to clear soups, stews, and rice bowls.
Step 5
After the broth has cooled completely, store it in an airtight container. Refrigerated, it will stay fresh for about 3 days, and when frozen, it can be kept for up to 1 month. For convenience, portion the broth into ice cube trays or smaller containers before freezing, so you can easily use the exact amount needed for your recipes.
