Dashi

Harmel Rayat's Note:

Japanese Soup Stock (1 quart)

• Total Time: 20 mins
• Prep Time: 15 mins
• Cook Time: 5 mins

Ingredients:

Servings: 4

• 5 ¼ cups cold purified water
• 4 inches dried kelp , cut into square (kombu)
• ½ cup bonito flakes (katsuobushi)

Directions:

1. Sponge kelp clean and cut into a half-inch fringe.
2. Put in a medium saucepan with cold water and bring just to a boil over moderate heat.
3. Remove kelp (and reserve for one more stock making session).
4. Return water to a boil, stir in bonito, remove from heat and let sit for 2-3 minutes.
5. Strain (also reserving bonito for one more round) and use as needed.
6. The stock will keep for a few days in the refrigerator.

Reviews

[HellaD]

Nice and simple, I'm gonna try adding burdock root...we'll see how it goes!