Homemade golden dashi

Preparation

1.Rehydrate the kombu and shiitake in 1L of water for 30 minutes.

2.Once the ingredients are rehydrated, heat the pot of hot water with the ingredients and remove the kombu before boiling.

3.Skim off the foam after boiling, then heat again. Bring to a boil and skim off the foam again to obtain a clear broth.

4.Add 30g of katsuobushi and heat again until almost boiling.

5.Strain the dashi through a strainer lined with absorbent paper.

You get a golden dashi that keeps for a week in the refrigerator as well as rehydrated shiitake and kombu, which you can use for other recipes!

Enjoy your food !