Katsuobushi Dashi

Katsuobushi Dashi is a flavorful and nutritious Japanese soup base made from dried bonito flakes, offering a delicate umami taste. This simple yet authentic recipe provides a healthy foundation for various dishes or can be enjoyed on its own.

Ingredients

• Katsuobushi (dried bonito flakes) - 20 grams
• Kombu (dried kelp) - 10 grams
• Water - 500 milliliters
• Soy sauce - 1 tablespoon
• Mirin - 1 tablespoon
• Scallions (finely chopped) - 1 tablespoon
• Mushrooms (shiitake or enoki) - 50 grams

Steps

1. In a pot, add the kombu and water. Soak for about 30 minutes to enhance the flavor.
2. After soaking, heat the pot over medium heat until just before boiling. Remove the kombu.
3. Add the katsuobushi to the pot and bring to a gentle boil. Let it simmer for about 5 minutes.
4. Remove the pot from heat and strain the dashi through a fine sieve or cheesecloth to remove the bonito flakes.
5. Return the strained dashi to the pot, then add soy sauce and mirin. Stir well.
6. Add the chopped scallions and mushrooms into the pot. Allow to simmer for another 2-3 minutes until the mushrooms are tender.
7. Serve hot as a soup or use as a base for other dishes.

Nutrition

• Calories: 40
• Protein: 5 g
• Carbs: 4 g
• Fiber: 1 g
• Sugar: 1 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 1 g
• Saturated Fat: 0 g
• Unsaturated Fat: 1 g
• Water: 0.5 L

Health Benefits

• Rich in umami flavor, which can enhance overall meal satisfaction.
• Low in calories and high in protein, making it a great option for weight management.

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