This basic broth, rendered from seaweed and dried fish, is a staple in the kitchens of District Four. Since it is used in many dishes, the recipe is best made in large batches. It will keep for up to a week when made fresh.
By August 10, 2013Published:
- Yield: 4 cups
- Prep: 10 mins
- Cook: 10 mins
- Ready In: 20 mins
This basic broth, rendered from seaweed and dried fish, is a staple in the kitchens of District Four. Since it is used in many …
- Add the 4 cups water to the pot that will be used to cook the broth.
- Soak the kombu seaweed in the pot in the fridge for 20 minutes to allow the flavourful properties of the seaweed to disperse.
- Place the pot with the water and seaweed on the stove on medium heat. Watch carefully and do not bring to a boil, as this will make the broth cloudy. When bubbles first begin to break the surface, remove from heat immediately and scatter the dried fish over the surface.
- Allow it to sit and infuse for four minutes. Strain into an airtight container and discard the solids.*
*Kombu can be reserved for other recipes.