Cook The Book: Dashi And Japanese Chicken Stock

1. 1

   Add 8 cups of water and the kombu to a large stockpot and let it steep for 30 minutes.

2. 2

   Place the stockpot over medium heat and bring it to a boil. Remove the kombu. Add the remaining 2 tablespoons of water. Add the bonito and stir it once to mix in. As soon as the liquid boils again, decrease the heat to low and simmer for 5 minutes. Remove any scum that appears on the surface; it can affect the flavor.

3. 3

   Return the bones to the pot. Add the 12 cups of water and bring the pot to a boil over high heat. Decrease the heat the medium and simmer until the stick reduces to approximately 8 cups, about 30 minutes. As it cooks, check the stock at regular intervals to remove any scum the appears on the surface. Strain the liquid and discard any bones.

* Per serving · 4 servings · Values may vary.

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