Yield: 1 Servings
|1||2-inch square kombu (dried kelp)|
|3 tablespoons||Katsuobushi (dried flaked bonito)|
Dashi is basic to Japanese cooking and is quickly and easily made. It may be kept refrigerated for 2 days. Even simpler to make (and useful to have on hand) is instant dashi, sold in packets.
Bring water to a boil. Wash dried kelp under cold tap and add to the water as it comes to the boil. Stir and let boil for 3 minutes, then remove from water and add flaked bonito. Allow to come to the boil and remove from heat immediately. Leave for a few minutes until flakes settle, then strain and use as required.
Brent Thompson <brent@...>
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .