Sanuki Sea Stock

1. 1

   Place the dried sardines, kelp, and dried mushrooms in a deep pot and cover with the cold water.

2. 2

   Place the pot over medium-high heat and wait until small bubbles appear around the rim before adjusting the heat to maintain a steady but not very vigorous simmer.

3. 3

   Cook the stock for about 10 minutes, or until the broth becomes a pale gold.

4. 4

   If large clouds of froth appear, skim them away.

5. 5

   Remove the pot from the heat and allow the contents to sink to the bottom naturally, about 2 minutes.

6. 6

   If you want a smoky flavor, add the bonito flakes (the more flakes you use, the smokier the flavor).

7. 7

   Wait 2 or 3 minutes for the flakes to sink, and then strain the broth through a fine-woven muslin cloth, or a coffee-filter-lined colander.

* Per serving · 4 servings · Values may vary.

No additional tips available.