Bonito And Kelp (kochi Katsuo Kombu Combo)
Bonito and Kelp (Kochi Katsuo Kombu Combo) is a traditional Japanese dish that combines the rich umami flavors of bonito fish and kelp seaweed. This dish is a staple in Kochi Prefecture, known for its high-quality bonito and kelp.
Ingredients
- 200g bonito flakes
- 20g kelp (kombu)
- 4 cups water
- 2 tbsp soy sauce
- 1 tbsp mirin
Instructions
- In a pot, combine the water and kelp. Let it soak for 30 minutes.
- Place the pot over medium heat and slowly bring it to a simmer. Remove the kelp just before the water comes to a boil.
- Add the bonito flakes to the pot and simmer for 5 minutes. Remove from heat and let it sit for 10 minutes.
- Strain the broth through a fine-mesh sieve or cheesecloth.
- Return the broth to the pot and add soy sauce and mirin. Heat until just before boiling.
- Serve the bonito and kelp broth hot in individual bowls.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 30 minutes
- Total time:
- 50 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 20g
- Fat
- 10g
- Carbohydrates
- 15g
Supplies
Pot Fine-mesh sieve or cheesecloth
Tools
Stove
Serving suggestions
Serve the bonito and kelp broth with a side of steamed rice and pickled vegetables for a complete meal.
Tips & tricks
For the best flavor, use high-quality bonito flakes and kelp from Kochi Prefecture.
Cost
$15