Bonito and Kombu Dashi Stock

Name: Bonito and Kombu Dashi Stock
Yield: 1 serving
Cuisine: American
Ingredients: 15 cm Kombu; 20 cm Bonito flakes; 1050 ml ● Water; 50 ml ◎ Water

cookpad.japan @cookpad_jp

This is our family's method of making bonito and kombu dashi stock.

If you'd like to save your stock for another day, you can freeze it in an ice cube tray. The bonito flakes may settle to the bottom, so strain them when transferring before use. Some say that the best temperature for making kombu dashi is 60°C, so I used that method here. Recipe by Hakuundou.

This is our family's method of making bonito and kombu dashi stock.

cookpad.japan @cookpad_jp

This is our family's method of making bonito and kombu dashi stock.

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Ingredients

1 serving

15 cmKombu
20 cmBonito flakes
1050 ml● Water
50 ml◎ Water

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Steps

1

Put the kombu and ● water in a pot, and heat on medium for about 5 to 6 minutes (depending on the season), then let it sit. This is to get the water close to a temperature of 60°C.
2

Heat the pot. Remove the kombu when it floats to the top, then let simmer.
3

Add the ◎ water, simmer, turn off heat, then add the bonito flakes, and let sit until they settle to the bottom of the pot.
4

Strain the dashi, transfer to a sterilized container, then store in the refrigerator. Use up as soon as possible.