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Home-made dashi stock for soup
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2 1/2cups (600ml) water
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4 inch standard konbu (kelp)
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3/4oz kezuri-bushi (dried and shaved skipjack tuna)
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Directions:
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1) Pour the water into a pan and add the konbu (kelp). Leave to soak for 1 hour. Place, uncovered, over a medium heat and bring almost to boiling point.
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2) Add about 2 fl oz (1/4cup) cold water and immediately add the kezuri-bushi. Bring back to the boil and remove the pan from the heat. Do not stir. Leave the Kezuri-bushi to settle to the base of the pan.
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3) Strain the mixture through a fine sieve. This first dashi stock liquid is now ready for use.
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Notes:
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Things you can buy at ANAsuper:
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Home-made dashi stock for soup
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