Details
| Serves |
3⅓ c. |
| Total |
4 hr |
| Prep |
5 min |
| Cook |
3 hr |
| Active |
30 min |
| Difficulty |
2/10 |
| Tags |
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Equipment
<aside>
<img src="https://prod-files-secure.s3.us-west-2.amazonaws.com/f38711d4-66aa-49f9-abea-2322a123578a/007d4095-f0b8-422f-82e4-f039eb9fa194/info.png" alt="https://prod-files-secure.s3.us-west-2.amazonaws.com/f38711d4-66aa-49f9-abea-2322a123578a/007d4095-f0b8-422f-82e4-f039eb9fa194/info.png" width="40px" /> Make this vegan by removing katsuobushi from ingredients
</aside>
Ingredients
Main
- 1 qt Water, filtered
- 1 ea Kombu, dried kelp (4” x 4”)
- 2 ea Shiitake, dried
Bonito
- ¾ c Katsuobushi, dried bonito flakes
Instructions
Prep
- Cold steep Main in water for 3-4 hours or overnight in the refrigerator.
Cook
- Heat to steaming but not simmer, clean foam off the top, remove ingredients after 10 min.
- Add Bonito, turn off heat after 30 seconds, and steep for 10 min.
Finish
- Strain, use immediately or refrigerate for up to 5 days
