Christine Manfield

Dashi Stock

Preparation info
  • Makes

    1 litre

    • Difficulty

      Easy

Appears in
Fire: A World of Flavour
Fire

By Christine Manfield

Published 2008

  • About

An essential base stock used in many Japanese preparations. The quality of the water does affect the outcome, so its worth using bottled still or spring water.

Ingredients

  • 6 cm piece dried kombu seaweed (kelp)
  • 1 litre still mineral water
  • 50

Method

Place the kombu and water in a large saucepan and bring slowly to the boil. When simmering, stir in the bonito flakes and remove from the heat. Allow to sit for 45 minutes to infuse, then strain and use as required. This will not keep, so use it the same day it is made.