Preparation info
  • Makes about

    3½ Quarts

    • Difficulty


Appears in
Soups and Stews

By The Editors of Saveur

Published 2015

  • About


  • 2 oz. shredded makombu
  • cups bonito flakes


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