STREAMING NOW: Simply Nigella
sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Japanese Soup Stock (1 quart)”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 5 14 cups cold purified water
  • 4 inches dried kelp, cut into square (kombu)
  • 12 cup bonito flakes (katsuobushi)

Directions

  1. Sponge kelp clean and cut into a half-inch fringe.
  2. Put in a medium saucepan with cold water and bring just to a boil over moderate heat.
  3. Remove kelp (and reserve for one more stock making session).
  4. Return water to a boil, stir in bonito, remove from heat and let sit for 2-3 minutes.
  5. Strain (also reserving bonito for one more round) and use as needed.
  6. The stock will keep for a few days in the refrigerator.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: