By jason toner  

February 16, 2018

Of course you can use this broth for soup, hotpot etc but it works especially well in place of water for your favourite bread recipes.


1 liter water

1 piece of kombu

1 pinch katsuobushi


1Add the kombu to the pot of water and let it sit on the stovetop over night. The next day bring the water to about 90 degrees celsius and add the katsuobushi for about 5 seconds then strain and discard the ingredients. You are now left with a delicate yet robust broth that is the cornerstone of many Japanese preparations.