A good Japanese stock can also be made from dried shiitake mushrooms.
dashi だし packets, the bonito かつおぶし type on the left and konbu こんぶ on the right |
One piece konbu こんぶ (kelp) seaweed about 10cm by 10cm
(4in by 4 in)
2 cups katsuobushi かつおぶし(bonito flakes) or kezuribushi
けずりぶし
800ml water
Cut a fringe in the edge of the konbu. Place konbu in the
water in a saucepan, allow to it to soak in the cold water for 15 minutes. Then
gradually heat until the water is almost boiling. Remove the konbu and add the bonito flakes and
bring to the boil again. Remove from heat and strain, through a gauze cloth in
a sieve.
Note: a cheaper courser type of katsuo bushi is generally used for making dashi, than the refined kind used to serve with food
refined katsobushi for serving with food |
Note: a cheaper courser type of katsuo bushi is generally used for making dashi, than the refined kind used to serve with food
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