Japanese Dashi [bonito Fish Stock] |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 8 |
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from the editors of Consumer Guide, Japanese Cooking Class Cookbook Ingredients:
4 inches piece dried kelp, konbu |
1 quart water |
1/4 cup cold water |
1 cup dried bonito flakes |
Directions:
1. Wipe kelp [10 cm square] gently with a damp cloth to remove any sand [but not the white powder] that may adhere to the surface.
2. Using scissors, cut kelp crosswise into 4 equal strips.
3. Place kelp and 1 quart water in a 2-quart saucepan. Heat to boiling over medium heat; Just Before the water boils, remove and discard the kelp.
4. Add 1/3 c cold water to pan to stop the boiling. Immediately add bonito flakes to the pan.
5. When stock reaches full boiling, remove from the heat immediately.
6. Allow bonito flakes to settle to the bottom of the pan (this takes about 1 minute). Strain stock through a cheesecloth-lined sieve
7. Discard bonita flakes.
8. NOTE: products are available to make instant dashi - known generally as dashi-nomoto or hon-dashi . Both simply require just the addition of boiling water and both produce a very satisfactory substitute for freshly made dashi.
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