Japanese Style Broth

Japanese Style Broth

by Xiaojun_Joanne

4.8 (1)







Chinese food has soup, French food has soup, and Japanese food has its own soup. Generally speaking, the dashi in Japanese cuisine refers to the "one-time dashi" made from kelp and dried bonito. The soup is rich in flavor, and is often used with wine and mirin. Compared with Chinese and French cuisines that use a large amount of ingredients to make soup, Japanese-style soup is economical, and its materials are much less than that, and the ingredients for making the soup can be used twice to make a "secondary soup." The primary broth is richer and clearer than the secondary broth, which is more suitable for making dishes that need to reflect the broth, while the secondary broth is suitable for stews and hot pots.


Japanese Style Broth

1. Use a kitchen paper towel or a clean cloth to gently wipe the kelp, being careful not to wipe off the white on it.

Japanese Style Broth recipe

2. Put the kombu in cold water (700ml) and heat it on medium heat until some bubbles emerge, and the kombu naturally floats. Turn off the heat and quickly remove the kombu.

Japanese Style Broth recipe

3. Put in the wooden fish flowers.

Japanese Style Broth recipe

4. At this time, some foam will appear, filter it out.

Japanese Style Broth recipe

5. Let it stand for 15-20 minutes until the muyu flower sinks to the bottom.

Japanese Style Broth recipe

6. Put a kitchen paper towel on the strainer, pour the soup whole, and let the soup slowly filter into the container. Don't squeeze the katsuobushi flowers during the process to keep the soup clear. This is the "one-time stock" and is an essential raw material for Japanese ingredients.

Japanese Style Broth recipe

7. You can use the wooden fish flower and kelp after boiling the broth again.

Japanese Style Broth recipe

8. Take 500 ml of water (approximately 70% of the first time), add the wooden fish flower and kelp that have been boiled once, and bring it to a boil on high heat. Turn to low heat and keep it boiling for 10-15 minutes.

Japanese Style Broth recipe

9. Spread kitchen paper towels, filter, and finally tighten the paper towels to press out as much soup as possible. This is the "secondary stock".

Japanese Style Broth recipe


1 Kombu is kelp. You can choose kelp from Japan or buy domestic kelp.
2 The bonito flavour will be stronger, but it needs to be boiled for a longer time.
3 The katsuobushi can be directly added to the rice and eaten with a little soy sauce. This is the "cat rice" in the Japanese manga "Late Night Canteen".
4 Bonito, also known as bonito, can be torn into small pieces and added with peanuts to make porridge, which is the common bonito peanut porridge in the Pearl River Delta.
5 The primary broth is more suitable for making dishes that need to reflect the broth, and the secondary broth is suitable for stews and hot pots.
6 Seal the stock and put it in the refrigerator for a week without any problem.


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