JAPANESE SOUP STOCK

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Japanese Soup Stock image

Categories     Soup/Stew     Quick & Easy     Boil     Gourmet

Yield Makes about 4 1/2 cups

Number Of Ingredients 5

1 (5- to 6-inch) piecekombu (dried kelp)
5 cups cold water
2 (5-g) packages katsuo bushi (dried bonito flakes; 1 cup)
Special Equipment
cheesecloth

Steps:

  • Wipe any sand or salt from kombu with a dampened cloth. Bring kombu and water just to a boil in a 3-quart saucepan over high heat. Remove kombu with tongs and reserve for another use.
  • Sprinkle katsuo bushi over liquid and remove pan from heat. Let stand 3 minutes, then pour through a cheesecloth-lined sieve into a bowl.

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