Difference between revisions of "Japanese Dashi"
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* 1 cup [[bonito]] flakes | * 1 cup [[bonito]] flakes | ||
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# Wipe [[kombu|konbu]] once with damp cloth and cut into strips. | # Wipe [[kombu|konbu]] once with damp cloth and cut into strips. | ||
# Do not wipe off white residue as it dries. | # Do not wipe off white residue as it dries. | ||
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[[Category:Bonito and skipjack Recipes]] | [[Category:Bonito and skipjack Recipes]] | ||
| − | [[Category:Japanese | + | [[Category:Japanese cuisine]] |
| + | [[Category:Soup Recipes]] | ||
[[Category:Kombu Recipes]] | [[Category:Kombu Recipes]] | ||
[[Category:Dashi Recipes]] | [[Category:Dashi Recipes]] | ||
Latest revision as of 13:42, 15 July 2012
Description
Bonito fish stock. 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.
File:Japanese Dashi (Bonito Fish Stock).gif
Japanese Dashi
Ingredients
Procedures
- 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 ¼½ 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.
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