Basic Soup Stock Recipe
Yield: 6 servingsYield: 6 servings
Recipe by luhu.jp
Ingredients:
2 1/2 quart: cold water,
1: (3-inch) square kombu (dried kelp), washed in cold water
1 cup: katsuobushi (dried bonito fish), fl, aked
Directions:
May be used as base, soup, stew or cooking. 1. 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. 2. 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.
From: Jim Weller Date: 02 Feb 97
Yield: 6 servings
Source from luhu.jp
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. 2. 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.
From: Jim Weller Date: 02 Feb 97
Yield: 6 servings
Source from luhu.jp