Title: Dashi (Fish Stock)
Categories: Seasoning
Yield: 1 Servings

6 c Water
1 2-inch square kombu (dried
-kelp)
3 tb Katsuobushi (dried flaked
-bonito)

Dashi is basic to Japanese cooking and is quickly and easily made. It may
be kept refrigerated for 2 days. Even simpler to make (and useful to have
on hand) is instant dashi, sold in packets.

Bring water to a boil. Wash dried kelp under cold tap and add to the water
as it comes to the boil. Stir and let boil for 3 minutes, then remove from
water and add flaked bonito. Allow to come to the boil and remove from
heat immediately. Leave for a few minutes until flakes settle, then strain
and use as required.

Brent Thompson

CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.