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Second dashi stock

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Preparation info
  • Makes

    600 ml

    • Difficulty

      Easy

Appears in
The Japanese Cookbook

By Emi Kazuko and Yasuko Fukuoka

Published 2024

  • About

Ingredients

  • reserved konbu and kezuri-bushi from first dashi stock
  • 600 ml/1 pint/

Method

  1. 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.
  2. 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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