JAPANESE SOUP STOCK

I'm a Fan Too

0

FAN

Reference:

Gourmet, January 1975; reprinted September 2001

Prep:

Active time: 5 min Start to finish: 30 min

Servings:

Makes about 4 1/2 cups.

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Submitted by:

Foodie

Ingredients

(5- to 6-inch) piece kombu (dried kelp)

cups cold water

(5-g) packages katsuo bushi (dried bonito flakes; 1 cup)

Special equipment: cheesecloth

Directions

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.

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Sprinkle katsuo bushi over liquid and remove pan from heat. Let stand 3 minutes, then pour through a cheesecloth-lined sieve into a bowl.

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Cooks\' note:

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Dashi keeps 4 days. Cool, uncovered, then chill, covered.

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JAPANESE SOUP STOCK

0

Prep: Active time: 5 min Start to finish: 30 min

Servings: Makes about 4 1/2 cups.

Ingredients

Directions

Add a Review

Comments

Related Recipes

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Prep:

Active time: 5 min Start to finish: 30 min

Servings:

Makes about 4 1/2 cups.