Recipes From Japan #86

Tasty Dashi Stock

Recipe Servings: 8
Preparation Period: 5 Minutes
Cooking Period: 5 Minutes
Total Cooking Period: 1 Hour

Ingredients
one ounce dashi kombu (dried
one quart water
half cup bonito flakes

Instructions:

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

Eliminate the kombu from the water, and slice 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, eliminate the kombu to prevent the stock from becoming bitter.

Mix the bonito flakes into the kombu-flavored water, bring back to a boil, and take the pan off the heat. Let 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.

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