Ingredients
6.5g rausu kombu
7g yakiago
7.5g thick sababushi
4g fermented bonito flakes
750ml cold water
Method
- Combined kombu, yakiago, and water in a pot and soaked for 2 hours.
- Added saba and brought up to 172°F
- Held at 172°F for 45 minutes
- Took off the heat and added bonito flakes for 5-6 minutes.
Tasting Notes
- Delicious, with lots of contrasting fish flavors
- Need to experiment with a heavier amount of yakiago to get a feel for its taste alone