Japanese Food Recipes

Home > Recipes > How to make broth

How to make broth

The broth is important for good taste. The taste is much better if you use broth for stew and soup instead of water.

Ingredients

Water 1000ml
Kombu(Dried Kelp) 10g
Dried bonito flakes 20g

How to make broth

  • 1 Clean Kombu(Dried Kelp) with wet kitchen paper.
  • 2 Pour the water in a pan with Kombu(Dried Kelp) and leave for 30 minutes. Cook over the high heat and take the Kombu(Dried Kelp) out when the water begins to boil.
  • 3 3Add dried bonito flakes when boiled. Turn off the heat and leave for 2 minutes.
  • 4 Strain the broth you make in direction 3. (Prepare 2 strainers and one bowl. Overlay a strainer on a bowl. Spread a piece of kitchen paper on the strainer. Strain the broth through another strainer.)
Director of this section Go Igarashi / Cooking Specialist

Igarashi is a young cooking specialist, who is seen in media widely from magazines to televisions.
The multi-talented specialist is involved in a range of activities including recipe development, writing columns on nutrition, nurturing chefs, and conducting lectures, etc.
He is the president of the FoodCreativeFactory Corporation

Meal / Course

Dish Type

Main Ingredient

Season

Keywords

TRY A TASTE OF JAPAN