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Dashi (Japanese Sea Stock) Recipe

Dashi (Japanese Sea Stock) Recipe

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Ingredients:

Serving

6 cups cold water
1 oz (30 g) kombu ( dried kelp) , about 20 square inches
2 (5-g) packages katsuo bushi (dried bonito flakes), about 1 cup

Directions:

Bring cold water and kombu just to a boil in a large saucepan over high heat. Remove from heat and remove kombu (saving it for pickled Napa cabbage ). Sprinkle katsuo bushi over liquid; let stand 3 minutes and, if necessary, stir to make katsuo bushi sink. Pour through a cheesecloth-lined sieve or a coffee filter into a bowl. Reserve katsuo bushi for rice with soy-glazed bonito flakes and sesame seeds .
Cooks' notes: If making stock for miso soup it is not necessary to save the kombu or katsuo bushi. Stock keeps 4 days. Cool, uncovered, before chilling, covered.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	0.28 Kcal (1 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	9.74mg	0%
Potassium	9.44mg	0%
Total Carbs	0.06g	0%
Dietary Fiber	0.06g	0%
Vitamin C	0.1mg	0%
Calcium	23.7mg	2%

Amount Per 100 g
Calories	0.12 Kcal (1 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	4.11mg	0%
Potassium	3.98mg	0%
Total Carbs	0.02g	0%
Dietary Fiber	0.02g	0%
Calcium	10mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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