Nikkei Peruvian Muriqo

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Preparation info
  • Serves

    4

    • Difficulty

      Medium

    • Ready in

      1 hr 55

Appears in
A Culinary Journey: 70 Le Cordon Bleu Alumni Recipes from Around the World

By Le Cordon Bleu

Published 2020

  • About

Ingredients

  • 1 kg water
  • 115 g kombu
  • 55 g

Method

Step 1: Heat the water in a pan to 60°C. Add the kombu for 1 hour maintaining this temperature. Remove and discard the kombu, increase the temperature of the water to 80°C. Add the katsuobushi and keep in the water for 30 minutes before straining the liquid, discarding the katsuobushi This