Post by Kenj on Oct 11, 2010 18:01:18 GMT -5
Hereis the base Dashi stock i use also known as Konbudashi. however there is a twist to this recipe I put scallions in it and at times bok choy pending if i want it as a straight soup and not stock however i will give the simple stock recipe and the scallions are optional..
DASHI GO LEAN
Ingredients
1 ounce dashi kombu (dried kelp)
1 quart water
1/2 cup bonito flakes
Roughly the green part of a scallion bunch chopped
Directions
1. Wipe away any dirt from the kombu with a paper towel, being careful not to rub off the white powdery deposits on the
seaweed. Place the kombu and water in a saucepan, and allow it to soak for 30 minutes to become soft.
2. Remove the kombu from the water, and cut several lengthwise slits into the leaf. Return the kombu to the water, and bring it
to a boil. As soon as the water begins to boil, remove the kombu to prevent the stock from becoming bitter.
3. Stir the bonito flakes into the kombu-flavored water along with the scallions if desired, bring back to a boil, and take the pan off the heat. Allow the water to
cool. When the bonito flakes have settled to the bottom, strain the dashi through a strainer lined with cheesecloth or a
coffee filter.
DASHI GO LEAN
Ingredients
1 ounce dashi kombu (dried kelp)
1 quart water
1/2 cup bonito flakes
Roughly the green part of a scallion bunch chopped
Directions
1. Wipe away any dirt from the kombu with a paper towel, being careful not to rub off the white powdery deposits on the
seaweed. Place the kombu and water in a saucepan, and allow it to soak for 30 minutes to become soft.
2. Remove the kombu from the water, and cut several lengthwise slits into the leaf. Return the kombu to the water, and bring it
to a boil. As soon as the water begins to boil, remove the kombu to prevent the stock from becoming bitter.
3. Stir the bonito flakes into the kombu-flavored water along with the scallions if desired, bring back to a boil, and take the pan off the heat. Allow the water to
cool. When the bonito flakes have settled to the bottom, strain the dashi through a strainer lined with cheesecloth or a
coffee filter.