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Recipes
Dashi Soup Base
Dashi Soup Base
Dashi Soup Base
photo credit: Ev Thomas
From The Ultimate Rice Cooker Cookbook (Canada, UK), by Beth Hensperger & Julie Kaufmann.
Prep
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Total
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Serves
About 4 cups
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Japanese
Soups and Stews
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Ingredients
4
cups
cold water
1
sheet
(1 ounce) kombu seaweed 3 to 4 inches square, wiped clean with a damp cloth and soaked in cold water in the refrigerator overnight
1/3
cup
dried bonito flakes
Instructions
Place the water in a medium saucepan. Add the kombu. Bring to a low boil over medium-high heat. Reduce the heat to low (if the water continues to boil, the stock will not be totally clear) and simmer for 5 minutes. Add the bonito flakes and stir. Turn off the heat and let stand for 2 minutes to allow the bonito flakes to settle. Skim off any foam.
Line a large colander or strainer with cheesecloth and set it over a large bowl; carefully pour the dashi through to strain it. Discard the kombu and bonito flakes. The stock is ready for use and can be refrigerated for up to 3 days, but is best used the day it is made
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