Japanese Soup Stock

Japanese Soup Stock
Japanese Soup Stock
Dashi Active time: 5 min Start to finish: 30 min Elizabeth Andoh's recipe for dashi provides more than you'll need for the dipping sauce but just enough extra for two nice bowls of miso soup: Heat up the stock and stir in a couple of tablespoons of miso, a handful of diced tofu, and a sprinkling of sliced scallion.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes about 4 1/2 cups
Asian Japanese Soup/Stew Quick & Easy Boil Gourmet
  • cheesecloth
  • 5 cups cold water

Preparation 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. Cooks' note:• Dashi keeps 4 days. Cool, uncovered, then chill, covered.

Preparation 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. Cooks' note:• Dashi keeps 4 days. Cool, uncovered, then chill, covered.

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