Learn how to make Katsuo Dashi, Japanese soup stock made from dried bonito flakes. This stock enhances your Japanese meal with authentic flavor!
2 kcal
/serving
15 min
Serves
1
Easy
Japanese
Ingredients
- 2/3 oz katsuobushi (dried bonito flakes) (2 cups; packed) 2
- 4 cups (960ml) water
Preparation
Not specified
Cooking
- Gather all the ingredients.
- In a medium pot, bring 4 cups (960ml) water to a boil.
- Just before the water starts boiling, add ⅔ oz katsuobushi (dried bonito flakes) and bring it to a boil again, skimming occasionally.
- Once the water is boiling, reduce the heat, simmer for just 30 seconds, and turn off the heat.
- Let the katsuobushi sink to the bottom, about 10 minutes.
- Strain the dashi through a fine-mesh sieve over a bowl or measuring cup (reserve the spent katsuobushi and see below for what to do with it).
- Your Katsuo Dashi is ready to use.
- To Store.
- If you are not using the dashi right away, store the dashi in a bottle or mason jar and keep in the refrigerator for 3–5 days or in the freezer for 2 weeks.
- What to Do with Used Katsuobushi.
- Save the drained katsuobushi to make Homemade Furikake rice seasoning.
- If you don‘t use it right away, you can freeze it for 2–3 weeks.
Plating & Serving
Not specified
Suggested Sides
Nutrition per Serving
2
Calories
0.6g
Protein
1% DV
0.1g
Fiber
34mg
Sodium
2% DV
| Diet Type | High Protein Low Fat Low Carb Low Sodium |
| Health Labels | Fat Free Low Fat Abs Sugar Conscious Low Sugar Low Potassium Kidney Friendly Keto Friendly Pescatarian Paleo Specific Carbs Mediterranean Dairy Free Gluten Free Wheat Free Egg Free Milk Free Peanut Free Tree Nut Free Soy Free Fish Free Pork Free Red Meat Free Crustacean Free Celery Free Mustard Free Sesame Free Lupine Free Mollusk Free Alcohol Free No Oil Added No Sugar Added Sulphite Free Fodmap Free |
* Daily Values based on a 2,000 calorie diet.
Copy to your calorie tracker:
Recipe Details
