Categories
Recipes

Soup Broths/Kakejiru

Japanese soup broths are generally similar in flavour. All use ichiban dashi.


Japanese soup broths are generally similar in flavour. All use ichiban dashi, and the final result is called kakejiru.

For the Ichiban dashi:
Ingredients
2 quarts water
5 six inch squares of kombu (kelp)
1 cup tightly packed katsuobushi (bonito fish flakes)

Method
Wipe the kombu squares. Place in a pot of the water.
Bring it to a near boil and right before it boils, remove the kombu. Add the katsuobushi and boil. When it comes to a boil, turn off the heat and skim foam.
Strain the stock and it’s ready to use.
———————————————-

For flavouring the stock to make the broth:

Ingredients
1 quart ichiban dashi
1 1/2 tbsp sugar
1 1/2 tsp salt
2 tbsp soy sauce

Method
Slowly boil all the ingredients over medium. Serve with the soba or udon. Remember that soba (buckwheat noodles) should be boiled a little longer than udon, while somen is quick to cook.

In a large bowl, pour the soup and place the noodles into it. Top with finely sliced green onion and any other toppings you prefer.