Dashi Stock

1. 1

   Lightly brush kombu clean without removing its coating of white dust.

2. 2

   Place in a large saucepan with 6 cups of cold water.

3. 3

   Slowly bring to a simmer over low heat and cook for 5 minutes.

4. 4

   Remove the kombu and discard it.

5. 5

   Add 1 cup cold water and the sprouts to the broth.

6. 6

   Return to simmer for 5 minutes.

7. 7

   Increase heat to high.

8. 8

   Once the stock boils, remove from the heat.

9. 9

   Strain the stock through a cheesecloth-lined sieve, discarding the sprouts.

10. 10

    Stock may be stored in refrigerator for up to 3 days or frozen for up to 6 months.

No additional tips available.