Japanese Dashi (bonito Fish Stock)

Total Time: 17 mins Preparation Time: 2 mins Cook Time: 15 mins

Ingredients

• 4 1/2 cups water
• 6 inches dried kelp (konbu)
• 1 cup bonito flakes

Recipe

• 1 wipe konbu once with damp cloth and cut into strips.
• 2 do not wipe off residue as it dries.
• 3 bring konbu strips and water to a boil over medium heat; remove konbu.
• 4 add 1/4-1/2 cup ice water to stock to stop boiling.
• 5 add bonito flakes and return to boil; then remove from heat.
• 6 when bonito flakes have all sunk from top, strain stock through cheesecloth or coffee filter placed over sieve into another pot.
• 7 use as directed in recipes.
• 8 freeze excess for later use, if desired.