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Ingredients
Directions
- Wipe the konbu lightly with a dry cloth. Place in a large pot with 2 qts cool water. Bring to boil over medium heat. Remove konbu.
- Return to a boil. Add in the bonito flakes, and remove from heat. Let stand 2 to 3 min. Strain through cheesecloth to remove flakes.
- This recipe yields 2 qts.
- Comments: Konbu, also called kombu, is a giant kelp found in the cool waters off the coast of northern Japan. It's one of the best known sources of iodine and is also rich in iron. Konbu is often used in salads and in brines to enhance flavor, and strips of it can be added to beans to reduce cooking time.
- Katsuobushi, better known as bonito flakes, is dry, smoked, mold-cured bonito. The hard-as-rock fillets are shaved into tiny pcs and are primarily used to make soup stock, but are also used extensively as a flavoring and also as a garnish.
- Yield: 2 qts
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1894g | |
| Calories 0 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 76mg | 3% |
| Potassium 0mg | 0% |
| Total Carbs 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 0.0g | 0% |
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