Dashi broth : Bento Box Recipe N°14

For a bento box : Recipe N°14

an invigorating and tasty Japanese dried seaweed broth

Ingredients :


  • 50 g dried bonito flakes
  • 30 g of kombu
  • 1/2 litre of water.

Preparation :


  1. Soak the dried kombu in cold water for about 20 minutes and rinse several times.
  2. Place the rehydrated kombu in a pot of cold water and heat without boiling (80°C).
  3. As soon as the seaweed begins to float, remove the pan from the heat.
  4. Pour a glass of cold water to warm the broth.
  5. Add dried bonito.
  6. Cover and leave to macerate for 2 to 10 minutes depending on the desired strength.
  7. Strain through a sieve and pour into your bento.

Enjoy !


Dashi broth : Bento Box Recipe N°14 | Bento-cook.com

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