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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Dashi Active time: 5 min Start to finish: 30 min Elizabeth Andoh's recipe for dashi provides more than you'll need for the dipping sauce but just enough extra for two nice bowls of miso soup: Heat up the stock and stir in a couple of tablespoons of miso, a handful of diced tofu, and a sprinkling of sliced scallion. Ingredients:
1 (5- to 6-inch) piecekombu (dried kelp) |
5 cups cold water |
2 (5-g) packages katsuo bushi (dried bonito flakes; 1 cup) |
Directions:
1. Wipe any sand or salt from kombu with a dampened cloth. Bring kombu and water just to a boil in a 3-quart saucepan over high heat. Remove kombu with tongs and reserve for another use.
2. Sprinkle katsuo bushi over liquid and remove pan from heat. Let stand 3 minutes, then pour through a cheesecloth-lined sieve into a bowl.
3. Cooks' note: Dashi keeps 4 days. Cool, uncovered, then chill, covered.
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