Dashi stock

Dashi stock

By
From
Huxtabook
Makes
2 litres
Photographer
Chris Middleton

Ingredients

Quantity Ingredient
2 pieces dried kombu, each about 10 cm long
3 dried bonito shavings, (see Note)
30ml light soy sauce
1 tablespoon mirin

Method

  1. Put the kombu in a saucepan with 2 litres water. Slowly bring to the boil, removing the kombu just before the water starts to boil.
  2. As the water boils, add the bonito and simmer for 30 seconds.
  3. Immediately strain through a fine strainer. Add the soy sauce and mirin.
  4. The stock can be refrigerated for up to 3 days, or frozen in airtight containers for several months.

Note

  • Shaved bonito, or katsuobushi, is dried, fermented and smoked skipjack tuna, available from Japanese grocers.
Tags:
Huxtabook
Huxtable
Huxtaburger
Melbourne
Collingwood
Dan
Daniel
Wilson
chef
restaurant
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