| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Japanese |
Seasoning |
1 |
Servings |
INGREDIENTS
| 6 |
c |
Water |
| 1 |
|
2-inch square kombu (dried kelp) |
| 3 |
tb |
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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