Katsuobushi Broth(first soup)

….I learned how to make katuobushi broth a few month ago. My family liked solid dried potluck broth, anchovy broth, and beef broth as well. Recently, katuobushi broth is my must-have broth in my refrigerator. I tried to use katsuobushi broth in various dishes for my family and the taste was much better than before. This recipe is left in my blog for my daughters. Try making one someday. Luckily, it is easy and useful for your dishes. You can use this for 3 days in refrigerator and keep in the freezer for 1 month.

Servings: 750–800 ml

Time: 20 minutes plus soaking the kelp with cold water for 12 hours

Ingredients:

1. 1000 ml water
2. 25 g kelp
3. 30 g Katsuobushi

Cooking Instructions:

1. Put the water and kelp into a pot for 12 hours with a lid.

2. After 12 hours, take out the kelp onto a tray and heat the pot with medium high heat to boil.

3. After boiling, turn off the heat and add the katsuobushi into the pot to brew for 10 minutes with the lid(do not boil it).

4. After 10 minutes, shift the broth with a strainer(use a cheese cloth and do not squeeze).

5. You can keep in the refrigerator for up to 3 days or in the freezer for up to 1 month.