| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Taste2 |
1 |
servings |
INGREDIENTS
| 1 |
qt |
Cold water |
| 1 |
oz |
Giant kelp; (kombu) |
| 1 |
oz |
Dried bonito flakes; (hana-katsuo) |
INSTRUCTIONS
Fill a medium-sized soup pot with water and add kelp. Heat, uncovered, so
as to reach the boiling point in 10 minutes. Important: Kelp emits a strong
odor when boiled, so be sure to remove it from water before it boils.
Insert your thumbnail into the fleshiest part of the kelp, if it is soft,
remove it from the water. If tough, return it to the pot for 1 to 2
minutes. Keep it from boiling by adding 1/2 cup cold water. Remove kelp and
bring stock to a full boil. Add 1/4 cup cold water to bring the temperature
down quickly and immediately add the bonito flakes. Bring to a full boil
and remove from the heat at once. Allow the flakes to start to settle on
the bottom of the pot. Skim foam and filter through cheesecloth lined
sieve. This recipe yields 1 quart of dashi.
Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK -
(Show # TS-1G21 broadcast 04-14-1998) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-19-1998
Recipe by: David Rosengarten
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