Dashi (Japanese Sea Broth)

Dashi (Japanese Sea Broth)

"A simple strained Japanese stock made with Kombu  and katsuobushi (or
bonito flakes) Dashi is the base for miso soup, Japanese noodle broth,
and many Japanese simmering liquids. You can also by a granulated
instant Dashi available in Asian Markets"

Recipe By     :Ellen M. Ennis Davis
Source:  "Pooka's What's for Dinner: Gluten Free with Attitude"
Copyright:  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
Serving Size  : 4    
Yield:  "1 Quart"
Cuisine:  "Soups and Chowders"
Categories    : Dairy Free, Gluten Free, International, Japanese


  1    square  pieces kombu -- (4-inch)
  6    cups  water
  2    3 gram  pkg  bonito flakes

Kombu                    Bonito Flakes

Put the kombu in a dutch oven, cover with the water and soak for 30
minutes.

Over medium heat until small bubbles appear around the sides of the pan, 9
to 10 minutes.

Remove the kombu from the pan. Increase the heat and bring to a boil, boil
5 to 6 minutes.

Reduce the heat to low and add the bonito flakes. Simmer gently, stirring
frequently, for 10 minutes.

Strain the liquid through a fine mesh strainer lined with a coffee filter
or several layers of cheesecloth.

Use right away or store in an airtight container in the refrigerator. Use
within 1 week or freeze for up to a month.

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Per Serving : 0 Calories; 0g Fat (0.0% calories
from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol;
11mg Sodium.  Exchanges: