Dashi Stock (Konbudashi)

Name: Dashi Stock (Konbudashi)
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Global
Ingredients: 118 milliliters bonito flakes; 28 grams dashi kombu (dried kelp); 946 milliliters water

Dashi Stock (Konbudashi) requires around 1 hour from start to finish. This recipe covers 1% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, dairy free, paleolithic, and primal recipe has 51 calories, 10g of protein, and 0g of fat per serving. This recipe serves 8. Head to the store and pick up bonito flakes, dashi kombu, water, and It works well as a side dish.

Instructions

Wipe away any dirt from the kombu with a paper towel, being careful not to rub off the white powdery deposits on the seaweed.

Ingredients you will need

Kombu

Dry Seasoning Rub

Equipment you will use

Paper Towels

Place the kombu and water in a saucepan, and allow it to soak for 30 minutes to become soft.

Ingredients you will need

Kombu

Water

Equipment you will use

Sauce Pan

Remove the kombu from the water, and cut several lengthwise slits into the leaf. Return the kombu to the water, and bring it to a boil. As soon as the water begins to boil, remove the kombu to prevent the stock from becoming bitter.

Ingredients you will need

Kombu

Stock

Water

Stir the bonito flakes into the kombu-flavored water, bring back to a boil, and take the pan off the heat. Allow the water to cool. When the bonito flakes have settled to the bottom, strain the dashi through a strainer lined with cheesecloth or a coffee filter.

Ingredients you will need

Water

Bonito Flakes