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The Kitchen - Lesson
by Shougun Shaiya
Dashi
One of the bases of traditional Japanese cuisine, this stock is made
quickly, from just two ingredients- kombu, or kelp, and katsuobushi,
or dried bonito flakes, also referred to as smoky fish flakes- both of
which can be found in Asian markets or health food stores. Dashi
should be used within 4 to 5 days of preparation. It should not be
boiled or cooked for too long, and it does not freeze well. When
reheating, do not boil.
Combine in a stockpot over high heat:
One 5x4-inch piece kombu
(kelp)
4 1/2 C cold water
Bring almost to a boil. Immediately remove from the heat and
stir in:
1/3 C loosely packed katsuobushi
(dried bonito flakes)
Let stand until the flakes begin to sink, 2 to 3 minutes. Remove
the kombu with tongs. Strain the stock at once into a clean
pot or heatproof plastic container. Let cool, uncovered, then refrigerate
until ready to use.
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