Details
| Serves |
3⅓ c. |
| Total |
4 hr |
| Prep |
5 min |
| Cook |
3 hr |
| Active |
30 min |
| Difficulty |
2/10 |
| Tags |
|
Equipment
<aside>
<img src="/icons/info-alternate_blue.svg" alt="/icons/info-alternate_blue.svg" width="40px" /> Initial notes:
- 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
- ¾ c. Katsuobushi, dried bonito flakes
Instructions
Prep
- Cold steep kombu and shiitake 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 katsuobushi, turn off heat after 30 seconds, and steep for 10 min.
Finish
- Strain, use immediately or refrigerate for up to 5 days