Fujicco Osatsube Hokkaido Dashi Konbu for Soup Stock
Made with high quality konbu (kelp) from the Osatsube beach in Hokkaido, Japan. The delicious taste is determined by the synergy of three tastes: umami (amino acid), sweetness (mannitol), and saltiness (minerals). Use this konbu to make tasty soup stock that can be used for miso soup, stews, or in place of water for other recipes!
■Directions
・To make a delicious broth, add 1 liter of water and about 20g of this dashi konbu to a pot, and let sit for about 30 minutes.
・Turn on medium heat to bring the pot to a near boil (about 70℃). Right before boiling, remove the konbu.
・Lower the heat and add about 40g of bonito flakes (katsuobushi) into the pot.
・Bring the water to a slight boil again, remove any scum from the surface, and turn off heat.
・Once the bonito flakes have sunk to the bottom of the pot, place a paper towel onto a strainer and pour over the water to strain the broth.