© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
|Subscribe in a reader|||||
1 ½ inch konbu (cube dried seaweed)
3 tablespoons katsuobushi (shredded dried bonito)
Bring 1 ½ quarts of water to a boil. Rinse the kombu under cold running water and add to the boiling water. Cook, stirring continuously for 3 minutes. Remove the kombu and add the shredded bonito. Bring back to a boil, stirring continously. Remove the pan from the heat and leave to stand for 5 minutes. The bonito will sink to the bottom of the pan. Stain the stock through a piece of wet muslin.