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dashi doré maison, kombu, shiitaké et katsuobushi

Homemade golden dashi



1. Rehydrate kombu and whole shiitakes in 1L of water for 30 minutes.

2. Once rehydrated, heat up the pan with the water and ingredients and remove the kombu before it starts boiling.

3. After boiling, skim and heat up a second time. Bring to a boil and skim again for a clear broth.

4. Add 30g of katsuobushi and heat up once more until it almost reaches a boil.

5. Filter the dashi using a strainer covered with a paper towel.

You will obtain a golden dashi that you can keep for up to 1 week in the refrigerator as well as rehydrated shiitake and kombu, to use in other recipes !


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