• 2 pieces (1/2 oz) dried kelp (konbu), each about 4x6"
  • 4 cups cold water
  • 3/4 cup (1/3 oz) loosely packed flaked dried bonito
  • (katsuo-bushi)


  • Wipe kelp with a damp cloth. Place in a 2-3 quart pan with water; bring slowly to a boil over medium heat, 6-8 minutes. Remove kelp and discard.
  • Add bonito, remove from heat, and let stand until shavings settle to bottom of pan. Strain broth and discard flakes.


  • Description:
  • "This is one of the essentials of Japanese cooking giving this cuisine
  • one of its most distinctive flavors."
  • Yield:
  • "4 cups"SOURCE: Martin Yan

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