| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eastwest | 4 | servings | ||
INGREDIENTS
| 1 | Piece Konbu -; (approx 5" by 6") | |
| 1 | c | Bonito flakes |
| 5 | c | Cold water |
INSTRUCTIONS
Wipe konbu with a damp cloth to clean. In a stock pot, place konbu and cold water over medium heat. Just before the water begins to boil (DO NOT BOIL!) pull off heat and let stand 5 minutes. Remove konbu, and bring back to stove. Again, right before stock begins to boil, remove from heat and add the bonito flakes. When flakes sink to the bottom, strain through cheesecloth or a fine mesh strainer. Dashi can hold in the refrigerator for 2 weeks. This recipe yields 4 servings. Recipe Source: EAST MEETS WEST with Ming Tsai From the TV FOOD NETWORK - (Show # MT-1A16) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 01-19-1999 Recipe by: Ming Tsai Converted by MM_Buster v2.0l.
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