Japanese Fish Stock Dashi With Kombu Bonito Flakes Recipes

DASHI STOCK (KONBUDASHI)

Steps:

• 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.

JAPANESE DASHI (BONITO FISH STOCK)

Steps:

• Wipe konbu once with damp cloth and cut into strips.
• Do not wipe off white residue as it dries.
• Bring konbu strips and water to a boil over medium heat; remove konbu.
• Add 1/4-1/2 cup ice water to stock to stop boiling.
• Add bonito flakes and return to boil; then remove from heat.
• When bonito flakes have all sunk from top, strain stock through cheesecloth or coffee filter placed over sieve into another pot.
• Use as directed in recipes.
• Freeze excess for later use, if desired.