Dashi (Japanese Sea Stock) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Kombu comes packaged in dried lengths that are most easily cut with scissors. Active time: 5 min Start to finish: 10 min Ingredients:
6 cups cold water |
1 oz (30 grams) kombu (dried kelp), about 20 square inches |
2 (5-gram) packages katsuo bushi (dried bonito flakes), about 1 cup |
Directions:
1. Bring cold water and kombu just to a boil in a large saucepan over high heat. Remove from heat and remove kombu (saving it for pickled Napa cabbage ). Sprinkle katsuo bushi over liquid; let stand 3 minutes and, if necessary, stir to make katsuo bushi sink. Pour through a cheesecloth-lined sieve or a coffee filter into a bowl. Reserve katsuo bushi for rice with soy-glazed bonito flakes and sesame seeds .
2. Cooks' notes: If making stock for miso soup it is not necessary to save the kombu or katsuo bushi. Stock keeps 4 days. Cool, uncovered, before chilling, covered.
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