Katsuo Dashi – Bonito Stock 鰹出し
Makes about 900ml
Ingredients:
10g dried konbu 昆布
40g bonito flakes (katsuo-bushi鰹節)
1200ml water
Method:
1. Wipe the konbu with a cloth to clean.
2. Soak the konbu in the water overnight or for at least 4-5 hours. Remove konbu.
3. Bring the konbu water to a boil. Turn the heat to low.
4. Add the bonito flakes and turn off heat immediately. Allow the bonito flakes to sink naturally. Do not stir.
5. When the bonito flakes have all sunk to the bottom of the saucepan, drain through a sieve with a clean cloth. Do not squeeze or press the bonito flakes.
6. The drained liquid is the dashi.
Konbu Dashi - Kelp Stock 昆布出し
Make about 1 litre
Ingredients:
15g dried konbu (kelp)
1050ml water
Method 1 (preferred):
1. Wipe the konbu with a cloth to clean.
2. Soak the konbu in the water overnight. Remove the konbu and the liquid is konbu dashi.
Method 2 (if you are short of time):
1. Wipe the konbu with a cloth to clean.
2. Soak the konbu in the water in a saucepan for 2-3 hours. Heat the water, uncovered, over medium heat until small bubbles start forming at the bottom of the saucepan. Remove konbu immediately and turn off heat. Do not let the konbu boil in the water.
