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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:

    20 mins

    5 mins

    15 mins

    carrie sheridan's Note:

    from the editors of Consumer Guide, Japanese Cooking Class Cookbook

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    Serves: 4-6



    Units: US | Metric


    1. 1
      Wipe kelp [10 cm square] gently with a damp cloth to remove any sand [but not the white powder] that may adhere to the surface.
    2. 2
      Using scissors, cut kelp crosswise into 4 equal strips.
    3. 3
      Place kelp and 1 quart water in a 2-quart saucepan. Heat to boiling over medium heat; Just Before the water boils, remove and discard the kelp.
    4. 4
      Add 1/3 c cold water to pan to stop the boiling. Immediately add bonito flakes to the pan.
    5. 5
      When stock reaches full boiling, remove from the heat immediately.
    6. 6
      Allow bonito flakes to settle to the bottom of the pan (this takes about 1 minute). Strain stock through a cheesecloth-lined sieve
    7. 7
      Discard bonita flakes.
    8. 8
      NOTE: products are available to make "instant" dashi -- known generally as "dashi-nomoto" or "hon-dashi". Both simply require just the addition of boiling water and both produce a very satisfactory substitute for freshly made dashi.

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    Nutritional Facts for Japanese Dashi [bonito Fish Stock]

    Serving Size: 1 (167 g)

    Servings Per Recipe: 4

    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 5.0 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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