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Ingredients
Directions
- Fill a medium-sized soup pot with water and add in kelp. Heat, uncovered, so as to reach the boiling point in 10 min. Important: Kelp emits a strong odor when boiled, so be sure to remove it from water before it boils. Insert your thumbnail into the fleshiest part of the kelp, if it is soft, remove it from the water. If tough, return it to the pot for 1 to 2 min. Keep it from boiling by adding 1/2 c. cool water.
- Remove kelp and bring stock to a full boil. Add in 1/4 c. cool water to bring the temperature down quickly and immediately add in the bonito flakes. Bring to a full boil and remove from the heat at once. Allow the flakes to start to settle on the bottom of the pot. Skim foam and filter through cheesecloth lined sieve.
- This recipe yields 1 qt of dashi.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 975g | |
| Calories 12 | |
| Calories from Fat 1 | 8% |
| Total Fat 0.16g | 0% |
| Saturated Fat 0.07g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 104mg | 4% |
| Potassium 25mg | 1% |
| Total Carbs 2.71g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.17g | 0% |
| Protein 0.48g | 1% |
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