Dashi Stock (Konbudashi)
Recipe information
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Cooking:
5 min.
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Servings per container:
8
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Source:

Ingredients for - Dashi Stock (Konbudashi)

1. Dashi kombu (dried kelp) - 1 ounce
2. Water - 1 quart
3. Bonito flakes - ½ cup

How to cook deliciously - Dashi Stock (Konbudashi)

1. Stage

Wipe away any dirt from the kombu with a paper towel, being careful not to rub off the white powdery deposits on the seaweed. Place the kombu and water in a saucepan, and allow it to soak for 30 minutes to become soft.

2. Stage

Remove the kombu from the water, and cut several lengthwise slits into the leaf. Return the kombu to the water, and bring it to a boil. As soon as the water begins to boil, remove the kombu to prevent the stock from becoming bitter.

3. Stage

Stir the bonito flakes into the kombu-flavored water, bring back to a boil, and take the pan off the heat. Allow the water to cool. When the bonito flakes have settled to the bottom, strain the dashi through a strainer lined with cheesecloth or a coffee filter.