1
Combine the , , , and in a sealed container.
Get ready
min
Combine the , , , and in a sealed container.
Place in the fridge and rest at least 6 hours, or up to 2 days.
When ready, heat the contents to 71 °C/160 °F and hold for 10 minutes.
Remove the kombu and discard.
Bring to 82 °C/180 °F (just below a boil) and hold for 15 minutes.
Add the katsuobushi 15 g and hold at 82 °C/180 °F for 5 more minutes.
Add the brown sugar 30 g, whisking to dissolve.
Strain the tare, reserve as needed and keep refrigerated. It keeps in the fridge for up to 6 months.