How to Make Katsuobushi DASHI Broth Boil 1 liter of water and add 40 g of Katsuobushi, then simmer for 1 minute. Turn off the heat and wait 2 to 3 minutes. Drain the Katsuobushi with a strainer and save the broth. Store used Katsuobushi in the refrigerator to make a second batch or for other cooking methods. Drain excess liquid and refrigerate the Katsuobushi used to make a second batch of broth. Use within 24 hours.
Can also be used as a garnish.
bonito
Origin: Spain
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