Preparation info
  • makes

    1-2 litres

    • Difficulty


Appears in
New Wave Asian: A Guide to the Southeast Asian Food Revolution

By Sri Owen

Published 2002

  • About

This widely used Japanese fish stock is made from dried bonito tuna flakes (flaked dried tuna) and konbu (dried kelp).


  • a small piece of konbu
  • 60 g/ 2 oz bonito flakes


Put 1-2 litres/ 2-3 pints of cold water into a saucepan add the konbu and bring the water almost, but not quite, to the boil. Remove and discard the konbu.

Now bring the water back to the boil and