- 1 ounce dashi kombu (dried kelp)
- 1 quart water
- 1/2 cup bonito flakes
- 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.
- 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.
- 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.
04/04/2018
recipepes.com
Dashi Stock (Konbudashi), recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
