Dashi (fish stock)

Yield: 1 Servings

Measure Ingredient
6 cups Water
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, .

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