Gastronomixs

Japanese seaweed bouillon

A variant of dashi with seaweed playing the main role.

Japanese seaweed bouillon

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Ingredients

2

litres

water

50

g

Breton kombu

50

g

Irish moss

50

g

katsuobushi (bonito flakes)

50

g

soya sauce

50

g

mirin

Preparation method

  • Infuse the kombu and Irish moss in water at 65°C for one hour.
  • Remove the seaweeds and warm the liquid to 80°C.
  • Add the katsuobushi, remove from the heat, and infuse for one minute.
  • Strain the bouillon and season to taste with the soya sauce and the mirin.

Serving suggestions

  • As a basis for a soup.
  • As part of an entremets with fish and shellfish and crustaceans.
  • For the preparation of risotto.
  • As a foamy soup with chopped tarragon and crostini with a hazelnut emulsion and shaved raw mushrooms.

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