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Secondary Konbu Dashi
Preparation info
- Makes about
1 litre
- Difficulty
Easy
Appears in
By Luiz Hara
Published 2018
The konbu that was used in the Primary Konbu Dashi can be re-used to make a secondary stock. Though weaker in flavour, it is a good base for braising fish, poultry and meat as well as vegetables.
Ingredients
- reserved konbu from Primary Konbu Dashi
1 litre 1¾ pints 4 cups
Method
- Place the reserved konbu and measured water in a pan with the lid on. Bring to a simmer over a medium heat and simmer gently for about 20 minutes.
- Remove the konbu and strain the stock through a fine sieve (strainer) to avoid any impurities clouding the stock. Add a pinch of salt, and the stock is ready to use.
- The dashi will keep for up to a week in