Clay's Kitchen : Nihonryouri (Japanese Recipes) 日本料理

Nihonryouri (Japanese Recipes) 日本料理

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Ichiban Dashi (Fish Stock) 一番だし 

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.


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