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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Japanese Soup Stock (1 quart) Ingredients:
5 1/4 cups cold purified water |
4 inches dried kelp, cut into square (kombu) |
1/2 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.
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