Video:How to Make Kombu and Katsuowith Mamie Nishide
Kombu and katsuo dashi, or broth, are an elemental part of Japanese cuisine. Here is a step-by-step demonstration of how to make kombu and katsuo.See Transcript
Transcript:How to Make Kombu and KatsuoHi, I'm Mamie Nishide of the Japanese Cooking Studio in New York and Gotta Eat Sweets for About.com. In this video, I'm going to show you how to make kombu and katsuo dashi.
Ingredients for the Kombu and KatsuoTo make kombu and katsuo dashi, you will need:
- 1 3-x-3 piece of kombu (dried kelp)
- 2 oz. katsuo bushi (dried bonito flakes)
- 4-1/2 cups water
- remaining kombu & katsuo from first dashi
- 1 oz. additional katsuo bushi (dried bonito flakes)
- 4-1/2 cups water
Make Ichibandashi to make Kombu and KatsuoSoak kelp in water, and let it sit over night. Heat kelp and water in pot with medium-high heat. Turn the heat off when the water is almost to the boiling point. Take the kelp out. Then add the bonito flakes into the hot water in the pot at once. Soak for 3 minutes. Scrape away any foam that comes to the surface. The foam will give the broth bitter flavors.
Strain the mixture when 3 minutes has passed. Use triple-layered cheese cloth, or 2 layers of paper towels when you strain. Do not squeeze or press the kombu and katsuo when you make ichiban dashi, or first dashi.
Here is the finished product. With ichiban dashi, you can make miso soup, stewed vegetables, meat, chicken dishes, anything you want. This dashi has a delicate aroma and flavor. It is rich in protein, iron, and vitamin b. This broth is a very basic part of Japanese cooking.
Make Niban Dashi to Make Kombu and KatsuoPut the remaining kombu and katsuo from the first broth, and 4-1/2 cups water in the pot. Bring the mixture to a boil. Keep boiling for about 15 minutes, or until the liquid is reduced by 20 percent. Then add new bonito flakes into the mixture. Cook for an additional 10 minutes, then strain.
For niban dashi, squeeze out all of the juice from the kelp and bonito flakes. Niban dashi has a more bold, stronger flavor to it. You can use this broth for a strong-flavored sauce, miso soup, or stewed vegetables.
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