| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Japanese | Seasoning | 1 | Servings | |
INGREDIENTS
| 6 | c | Water |
| 1 | 2-inch square kombu, dried | |
| kelp | ||
| 3 | T | Katsuobushi, dried flaked |
| bonito |
INSTRUCTIONS
Dashi is basic to Japanese cooking and is quickly and easily made. It may be kept refrigerated for 2 days. Even simpler to make (and useful to have on hand) is instant dashi, sold in packets. Bring water to a boil. Wash dried kelp under cold tap and add to the water as it comes to the boil. Stir and let boil for 3 minutes, then remove from water and add flaked bonito. Allow to come to the boil and remove from heat immediately. Leave for a few minutes until flakes settle, then strain and use as required. Brent Thompson <brent@hplbct.hpl.hp.com> CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 0
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: 42.7mg
Potassium: 14.2mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 0g