Name: Second dashi stock
Yield: Makes 600 ml/1 pint/2½ cups
Cuisine: Japanese
Ingredients: reserved konbu and kezuri-bushi from first dashi stock; 600 ml/1 pint/2½ cups water; 15 g/½ oz or 3 x 5 g/⅛ oz packets kezuri-bushi

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/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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Ingredients

Method

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