Yuzu is a tart and citrus fruit which grows in East Asia that resembles a small grapefruit. This yuzu is the main ingredient which is blended with several broths making a fantastic Asian jerky.
In a small pot, soak kombu for 20 minutes in 4 cups of cold water.
Bring water and kombu to a boil and add the katsuobushi.
Turn off heat and let sit for 5 minutes. Do not remove the pot from burner.
Strain the broth in a bowl, removing and discarding kombu and katsuobushi. Set broth aside.
Place dried mushrooms in a bowl.
In a separate pot, bring 4 cups of water almost to a boil.
Before it boils, pour just enough of the hot water over the mushrooms until they are just covered and let sit for 15 minutes.
Remove and dispose of mushrooms. Set broth aside.
In a pot, combine 3 cups of dashi broth, 1/2 cup of mushroom broth, 2 tsp of green yuzu, and 1/2 tsp of red yuzu.
Heat on high to almost a boil and stir until ingredients are well incorporated.
Remove from heat and allow to cool to room temperature or below. Place marinade in a ziplock bag or bowl.
Add sliced beef to the yuzu dashi mushroom marinade and marinate for 8-24 hours in the refrigerator.
The jerky is finished when it bends and cracks, but does not break in half.