Dashi
Japanese kombu and bonito stock, the base of most Japanese dishes. Keeps 3-5 days in the fridge, or freeze it in an ice cube tray.
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Ingredients
1L water
10g kombu
20g katsuobushi (bonito flakes)
Directions
Soak the kombu in the water for 30 minutes if you have time.
Heat slowly on medium-low and take the kombu out just before it boils, about 10 minutes.
Add the katsuobushi, bring to a boil and simmer for 30 seconds, then turn the heat off.
Let the flakes sink for 10 minutes and strain through a fine sieve, without pressing or it gets bitter.
Used in
Category: stock