Seaweed Broth

Preparation info
    • Difficulty

      Easy

Appears in

By Ben Shewry

Published 2012

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Ingredients

Method

Heat the pork stock to 80°C (176°F). Add the kombu and infuse for 10 minutes. Remove from the heat and add the bonito. Infuse for 5 minutes, then pass through a sieve lined with muslin (cheesecloth). Season with the sherry, soy sauce and salt.