Holy cow! This stock is soooo easy to make and can be used as the base for so much!
- miso soup
- Gyoza with Ponzu
- Tomago sushi! (one of my favs)
- Udon soup
- Takikomi Gohan
Okay, enough of my Bubba Gump “Shrimp” rant.
This recipe yields about 7 1/2 cups of stock and can be made up to 2 days in advance of you main dish.
- 8 cups – Water
- 2 – 6×5″ Pieces of dried Kombu
- 3 cups – Bonito flakes
Soak the Kombu in the 8 cups of water in a large soup/saucepan for 25-30 minutes. We want the Kombu to soften.
Bring to aboil over medium heat and immediately remove the pot from the heat. Remove and discard the Kombu.
Add a 1/4-1/2 cup of water to cool the water slightly. Add all of the Bonito flakes and stir to submerge.
Bring to a gentle simmer and cook for 5 minutes. Skim off the foam as needed. Remove from the heat and let the stock steep for 15 minutes.
Strain the dashi to remove the flakes. I used a fine mesh strainer. Take care to not press the solids!