Dried Small Sardines, Bonito Flakes, and Kombu Dashi Stock

Name: Dried Small Sardines, Bonito Flakes, and Kombu Dashi Stock
Cuisine: American
Ingredients: 1 3/5 liter Water; 20 grams Niboshi (head removed and gutted); 10 grams Bonito flakes; 1 Kombu (5 cm square)

cookpad.japan @cookpad_jp

My mother used to make dashi stock with niboshi. I used a blend of niboshi, bonito flakes and kombu for my dashi stock. I sometimes add dried shiitake mushrooms.

When I'm in a hurry, I skip the step of soaking the ingredients. Scoop the scum off the surface frequently. This dashi stock is convenient and can be used for simmered dishes, soup or mentsuyu. Recipe by Hakuundou

My mother used to make dashi stock with niboshi. I used a blend of niboshi, bonito flakes and kombu for my dashi stock. I sometimes add dried shiitake mushrooms.

cookpad.japan @cookpad_jp

My mother used to make dashi stock with niboshi. I used a blend of niboshi, bonito flakes and kombu for my dashi stock. I sometimes add dried shiitake mushrooms.

Saved

Ingredients

1 3/5 literWater
20 gramsNiboshi (head removed and gutted)
10 gramsBonito flakes
1Kombu (5 cm square)

Saved

Steps

1

Remove the heads and dark parts of the guts from the niboshi. Break in half.
2

Gently wipe the kombu with kitchen paper. Add the water, niboshi and kombu in a pot. Leave overnight if possible.
3

Heat the pot over a medium heat, remove the kombu when it floats to the surface. After the water has come to a boil, simmer over low heat for about 5 minutes while scooping off the scum from the surface of the water.
4

Add 2 tablespoons of water (not listed), turn off the heat. Add the bonito flakes and turn the heat back on again. When it comes to a boil, turn off the heat.
5

After the bonito flakes sink to the bottom, pour the dashi stock through a sieve to strain.