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Method:
Wipe the konbu with a damp cloth but do
not rub off the white powdery substance that will become obvious as it
dries. Cut the konbu into strips. Place the konbu and 1.5
liters (6 cups) cold water into a saucepan and slowly bring to the
boil. Quickly add 60 ml (¼ cup) cold water to stop the boiling
process. Add the bonito flakes, then allow it to return to the
boil and simmer for 15 minutes. Remove from the heat.
Allow the bonito flakes to sink to the bottom of the pan then strain
the liquid through a fine sieve. This stock is now ready for
stews and thick soups.
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