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“from the book of japanese cooking comes this stock!”
1hr 48mins
4 bowls

Ingredients Nutrition

  • 4 inches square dried kelp
  • 1 ounce dried fish
  • 3 cups water


  1. wipe konbu with a damp cloth then place in a saucepan with 3 cups water & soak for about 1 hour.
  2. heat uncovered over medium heat for about 10 minuites removing konbu just before the boiling point so that it retains flavor.
  3. if the thickest part of the konbu is still hard return to the pan a few more minuites adding a little water to prevent boiling,reserve the konbu.
  4. add 1 oz. of the dried bonito flakes to the pan & bring to a boil(don't stir)& immediately remove from the heat.
  5. using a tablespoon or ladle remove the foam from the surface & let stand a few minuites until the dried bonito flakes settles down to the bottom of the pan.
  6. strain the liquid lined with muslin & reserve the bonito flakes.
  7. this is good for clear soups.

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