Japanese Dashi (Bonito Fish Stock)

1. 1

   Wipe konbu once with damp cloth and cut into strips.

2. 2

   Do not wipe off white residue as it dries.

3. 3

   Bring konbu strips and water to a boil over medium heat; remove konbu.

4. 4

   Add 1/4-1/2 cup ice water to stock to stop boiling.

5. 5

   Add bonito flakes and return to boil; then remove from heat.

6. 6

   When bonito flakes have all sunk from top, strain stock through cheesecloth or coffee filter placed over sieve into another pot.

7. 7

   Use as directed in recipes.

8. 8

   Freeze excess for later use, if desired.

No additional tips available.