Difference between revisions of "Japanese Dashi"
RealRecipes (talk | contribs) m (Text replace - "\[\[Category:Japanese ([^cC])(.*)\]\]" to "Category:Japanese cuisine Category:$1$2 Recipes") |
RealRecipes (talk | contribs) m (Text replace - "Category:Soups Recipes" to "Category:Soup Recipes") |
||
| Line 21: | Line 21: | ||
[[Category:Bonito and skipjack Recipes]] | [[Category:Bonito and skipjack Recipes]] | ||
[[Category:Japanese cuisine]] | [[Category:Japanese cuisine]] | ||
| − | [[Category: | + | [[Category:Soup Recipes]] |
[[Category:Kombu Recipes]] | [[Category:Kombu Recipes]] | ||
[[Category:Dashi Recipes]] | [[Category:Dashi Recipes]] | ||
Revision as of 12:54, 10 May 2012
Description
Bonito fish stock. A staple for Japanese cooking and recipes. I make a lot and freeze the extra into ice cubes to have on hand when I need it.
File:Japanese Dashi (Bonito Fish Stock).gif
Japanese Dashi
Ingredients
Directions
- Wipe konbu once with damp cloth and cut into strips.
- Do not wipe off white residue as it dries.
- Bring konbu strips and water to a boil over medium heat; remove konbu.
- Add ¼½ cup ice water to stock to stop boiling.
- Add bonito flakes and return to boil; then remove from heat.
- When bonito flakes have all sunk from top, strain stock through cheesecloth or coffee filter placed over sieve into another pot.
- Use as directed in recipes.
- Freeze excess for later use, if desired.
.gif){kind=link}