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    You are in: Home / Recipes / Japanese Dashi (Bonito Fish Stock) Recipe
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    Japanese Dashi (Bonito Fish Stock)

    Total Time:

    Prep Time:

    Cook Time:

    17 mins

    2 mins

    15 mins

    Sue Lau's Note:

    A staple for Japanese cooking and recipes. I make a lot and freeze the extra into ice cubes to have on hand when I need it.

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    Units: US | Metric


    1. 1
      Wipe konbu once with damp cloth and cut into strips.
    2. 2
      Do not wipe off white residue as it dries.
    3. 3
      Bring konbu strips and water to a boil over medium heat; remove konbu.
    4. 4
      Add 1/4-1/2 cup ice water to stock to stop boiling.
    5. 5
      Add bonito flakes and return to boil; then remove from heat.
    6. 6
      When bonito flakes have all sunk from top, strain stock through cheesecloth or coffee filter placed over sieve into another pot.
    7. 7
      Use as directed in recipes.
    8. 8
      Freeze excess for later use, if desired.

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    Ratings & Reviews:

    • on January 30, 2008


      Super idea and great instructions. Freezing dashi works just fine. Thanks for posting this recipe Sue L.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 17, 2002


      I never thought of freezing left over Dashi in ice cube trays. What a wonderful tip!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Japanese Dashi (Bonito Fish Stock)

    Serving Size: 1 (1066 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 0.0
    Calories from Fat 0
    Total Fat 0.0 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 5.3 mg
    Total Carbohydrate 0.0 g
    Dietary Fiber 0.0 g
    Sugars 0.0 g
    Protein 0.0 g

    The following items or measurements are not included:

    dried kelp

    bonito flakes

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