Basic Soup Stock

Cuisine: Japanese

Category: seafood

Servings: 6


2-1/2 qts. cold water
1 (3-inch) square kombu (dried kelp) washed
in cold water
1 cup katsuobushi (dried bonito fish), flaked


Bring water to a boil. Add kombu. Return to boil and then remove kombu with tongs. Stir in the Katsuobushi and turn off heat. Let the katsuobushi settle to the bottom for 2 minutes. Skim off surface scum with a large spoon. Place a double thickness of cheesecloth or a clean cloth napkin in a sieve over a large bowl. Pour the stock through and let it drain undisturbed.

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