Dashi
By: Anonymous
Published: Saturday, December 5, 2009 - 1:06am

Ingredients




4 cups cold water
1 inch sheet kombu seaweed cut  3 to 4 inches squares
 cup dried bonito flakes

Preparation

1 Place the water in a medium saucepan. 2 Wipe Kombu and reconstitute in water. 3 Add the kombu. Bring to a low boil over medium-high heat. 4 Reduce the heat to low and simmer for 5 minutes. 5 Add the bonito flakes and stir. 6 Turn off the heat and let stand for 2 minutes to allow the bonito flakes to settle. Skim off any foam. 7 Strain or run through a cheesecloth. Discard the kombu and bonito flakes. The stock is ready for use and can be refrigerated for up to 5 days, but is best used fresh.

About


Dashi is one of the main basic ingredients in Japanese cooking. If you don't want to make from scratch, you can buy powdered versions that you simply mix with hot water.