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3½ Quarts
Easy
Published 2015
Bring 1 gallon water and makombu to a gentle boil in a 6-qt. saucepan. Using a slotted spoon, remove makombu. (You can save it for another stock, but note that the flavor will not be as pronounced in the second use.) Add bonito flakes. As soon as stock comes to a boil, remove from heat, and pour stock through a fine-mesh sieve set over a bowl, discarding solids; let cool. Transfer stock to airt