Dashi
By andrew.zimmern on Tue, 08/04/2009 - 15:16
Summary
DescriptionDashi is a staple stock to some great Asian recipes, make extra and freeze it.
Ingredients
InstructionsBring the kombu and water to a boil over medium heat. This should take about 10-12 minutes.
When about to boil remove and reserve kombu, add katsuoboshi and bring back to a boil, about 10-20 seconds. Turn off heat, skim foam and let stand 3 minutes. Strain and use or refrigerate. To make a second stock for simmered dishes or recipes that require a less refined stock, simmer the used kombu and katsuoboshi in the same volume of water for 10 minutes. Strain and use or refrigerate.
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