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Use this stock while making the dipping sauce for Tonkatsu.

Source: Mad Hungry, March 2011


  • 2 1/2 quarts water
  • 2 (4-inch) pieces Kombu
  • 1/2 ounce Bonito flakes


  1. Let Kombu stand in room-temperature water for 30 minutes. Bring Kombu and water up to a bare simmer for 10 minutes.

  2. Remove Kombu and add bonito flakes. Boil for 5 minutes. Strain.

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