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| Dashi (Fish Stock) Recipe |
Category: Seasonings
Rating:
N/A
Servings: 1
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Ingredients
6 cup water
1 2-inch square kombu (dried kelp)
3 tablespoon katsuobushi (dried flaked bonito)
Cooking Directions:
Dashi is basic to Japanese cooking and is quickly and easily made. It may be kept refrigerated for 2 days. Even simpler to make (and useful to have on hand) is instant dashi, sold in packets.
Bring water to a boil. Wash dried kelp under cold tap and add to the water as it comes to the boil. Stir and let boil for 3 minutes, then remove from water and add flaked bonito. Allow to come to the boil and remove from heat immediately. Leave for a few minutes until flakes settle, then strain and use as required.
Brent Thompson
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
seasonings
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