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Servings:14Yield:14 cupsJump to Nutrition Facts
Servings:14Yield:14 cups
Servings:14
Servings:
14
Yield:14 cups
Yield:
14 cups
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1 ½ounceskombu (dried kelp)16cupswater½ouncedried bonito flakes (katsuobushi)
Cook Mode(Keep screen awake)
Ingredients
1 ½ounceskombu (dried kelp)
16cupswater
½ouncedried bonito flakes (katsuobushi)
DirectionsIf there is a chalky film on the kombu, avoid wiping or washing it off; the film contains flavorful natural glutamates. Combine the kombu and water in a large pot and set aside for at least 20 minutes or cover and refrigerate overnight.Heat the pot over medium heat until it comes to a bare simmer. Remove from heat and scatter bonito flakes over the top; let stand for 5 minutes. Remove the kombu using tongs and reserve for another use, such as slicing for a salad or soup.Line a sieve with cheesecloth and place over a large bowl. Strain the stock.TipsTo make ahead: Refrigerate for up to 5 days or freeze for up to 3 months.Tips: Kombu, or dried kelp, is mildly salty and slightly sweet. The strips often come covered with naturally occurring salts: don’t wipe this off before cooking because it adds to the umami of the kombu. Find it in natural-foods stores.Use dashi inJapanese Shiitake & Vegetable Rice (Takikomi Gohan), add dashi to steaming liquid for clams, or use in shrimp & grits: Simmer shrimp shells in dashi for about 10 minutes. Strain, then use the stock to cook the grits. Serve the grits topped with shrimp sautéed in garlic and sesame oil.Originally appeared: EatingWell Magazine, May 2020
Directions
If there is a chalky film on the kombu, avoid wiping or washing it off; the film contains flavorful natural glutamates. Combine the kombu and water in a large pot and set aside for at least 20 minutes or cover and refrigerate overnight.Heat the pot over medium heat until it comes to a bare simmer. Remove from heat and scatter bonito flakes over the top; let stand for 5 minutes. Remove the kombu using tongs and reserve for another use, such as slicing for a salad or soup.Line a sieve with cheesecloth and place over a large bowl. Strain the stock.TipsTo make ahead: Refrigerate for up to 5 days or freeze for up to 3 months.Tips: Kombu, or dried kelp, is mildly salty and slightly sweet. The strips often come covered with naturally occurring salts: don’t wipe this off before cooking because it adds to the umami of the kombu. Find it in natural-foods stores.Use dashi inJapanese Shiitake & Vegetable Rice (Takikomi Gohan), add dashi to steaming liquid for clams, or use in shrimp & grits: Simmer shrimp shells in dashi for about 10 minutes. Strain, then use the stock to cook the grits. Serve the grits topped with shrimp sautéed in garlic and sesame oil.
If there is a chalky film on the kombu, avoid wiping or washing it off; the film contains flavorful natural glutamates. Combine the kombu and water in a large pot and set aside for at least 20 minutes or cover and refrigerate overnight.
Heat the pot over medium heat until it comes to a bare simmer. Remove from heat and scatter bonito flakes over the top; let stand for 5 minutes. Remove the kombu using tongs and reserve for another use, such as slicing for a salad or soup.
Line a sieve with cheesecloth and place over a large bowl. Strain the stock.
Tips
To make ahead: Refrigerate for up to 5 days or freeze for up to 3 months.
Tips: Kombu, or dried kelp, is mildly salty and slightly sweet. The strips often come covered with naturally occurring salts: don’t wipe this off before cooking because it adds to the umami of the kombu. Find it in natural-foods stores.
Use dashi inJapanese Shiitake & Vegetable Rice (Takikomi Gohan), add dashi to steaming liquid for clams, or use in shrimp & grits: Simmer shrimp shells in dashi for about 10 minutes. Strain, then use the stock to cook the grits. Serve the grits topped with shrimp sautéed in garlic and sesame oil.
Originally appeared: EatingWell Magazine, May 2020
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Nutrition Facts(per serving)4Calories1gCarbs0gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
