Ingredients
1.5L cold water
12g ma kombu
20g thick cut fermented katsuo
20g katakuchi iwashi (niboshi)
12.5g dried shrimp (washed)
~5g fermented katsuobushi
Method
- Combine all ingredients in a pot and let soak for 2 hours
- Heated ingredients to 140F and held for 1 hour
- Removed kombu
- Heated remaining ingredients to 172°F and held for 30 minutes
- Removed the pot from heat and threw in fermented katsuobushi shavings
- Let steep for 5 more minutes off heat
- Strained through coffee filter
Tasting Notes
- Really, really delicious. Addictive even on its own.
- I feel like the steep time was pretty optimal for all ingredients, and I’m fairly happy with the heat control throughout the process.
- The shrimp notes and niboshi notes were subtle but still stood out.
- This fermented katsuobushi that Kim’s cousin brought back for me from Japan goes so hard. The katsuo flavors are also phenomenal here.
Niban (Second Use)
N/A this time. I know, I know. But I’m running out of storage.