prep
5 minutes
cook
5 minutes
difficulty
Easy
preparation
5
minutes
cooking
5
minutes
difficulty
Easy
level
Ingredients
- 10 cm piece kombu (see Note), rinsed
- 10 g (½ cup) dried bonito flakes (see Note)
Makes 2.2 litres
Standing time 15 minutes
Instructions
Place 2 litres water and kombu in a stockpot and bring to the boil. Remove from the heat just before the water boils. Set aside for 10 minutes or until kombu is tender. Discard kombu.
Add 250 ml water and the dried bonito flakes and set aside for 5 minutes. Strain, discarding solids.
The stock will keep in an airtight container in the freezer for up to 3 months. Use dashi stock in Kenji Ito's , or his , and his .
Note
• Kombu is dried kelp. Both this and the bonito flakes are available from Asian food shops.
• Kombu is dried kelp. Both this and the bonito flakes are available from Asian food shops.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
