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Second dashi stock
Preparation info
- Makes
600 ml
- Difficulty
Easy
Appears in
By Emi Kazuko and Yasuko Fukuoka
Published 2024
Ingredients
- reserved konbu and kezuri-bushi from first dashi stock
600 ml 1 pint 2½
Method
- Put the reserved konbu and kezuri-bushi from the first dashi into a pan with the water. Bring to the boil, then simmer for about 15 minutes, or until the stock is reduced by a third.
- Add the kezuri-bushi to the pan and immediately remove the pan from the heat. Skim any scum from the surface and leave to stand for 10 minutes. Strain.
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