DASHI: TRADITIONAL JAPANESE STOCK

 

  • Cooking Time: 20
  • Servings: 8 cups
  • Preparation Time: 60

Ingredients

  • 8½ cups water
  • 1 6-inch piece kombu (dried kelp)
  • 1 cup dried bonito flakes

Directions

  • Clean kombu by wiping it lightly with a damp cloth.
  • Using a sharp knife, mark an X on the kombu.
  • In a large saucepan, combine the water and kombu. Let the kelp soak overnight or for at least one hour.
  • Bring to a boil. Remove and discard kombu.
  • Remove saucepan from heat and add bonito flakes. Cover pan and let stand for 5 minutes.
  • Line a sieve with a cheesecloth and strain stock into a large bowl.
  • Use dashi immediately or cool and store refrigerated for up to one week.

Notes

An important base stock for many Japanese recipes.

Categories: Vegetable 

Website Credit: http://www.wafu.us.com/recipes/recipe/eyJjb2xsZWN0aW9uIjoicmVjaXBlcyIsImxvb3NlX2VuZHMiOiJ5ZXMiLCJyZXN1bHRfcGFnZSI6InJlY2lwZXNcL3Jlc3VsdHMiLCJzZWFyY2hfbW9kZSI6ImFueSJ9/dashi-traditional-japanese-stock/P30

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