Kombu comes packaged in dried lengths that are most easily cut with scissors.
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Diary of a Foodie
Dashi: Japanese Sea Stock
Diary of a Foodie: Season One: Zen and the Art of Cooking
Makesabout 6 cups
- Active Time:5 min
- Start to Finish:10 min
January 2007
- 6 cups cold water
- 1 oz (30 grams) kombu (dried kelp), about 20 square inches
- 2 (5-gram) packages katsuo bushi (dried bonito flakes), about 1 cup
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Bring cold water and kombu just to a boil in a large saucepan over high heat. Remove from heat and remove kombu. Sprinkle katsuo bushi over liquid; let stand 3 minutes and, if necessary, stir to make katsuo bushi sink. Pour through a cheesecloth-lined sieve or a coffee filter into a bowl.
Cooks' notes: If making stock for miso soup, it is not necessary to save the kombu or katsuo bushi.
Stock keeps 4 days. Cool, uncovered, before chilling, covered.
Stock keeps 4 days. Cool, uncovered, before chilling, covered.
- Keywords
- diary of a foodie,
- soup,
- asian,
- japanese
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