Strong Bonito Stock (Katsuobushi Dashi)
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Photo: Aya Brackett; Styling: Alessandra Mortola
Made with dried smoked bonito (skipjack) tuna, this makes a flavorful main ingredient in salad dressing.
How to Make It
Step 1
1
Put kombu and 2 cups water in a small pan. Bring to a simmer over medium-low heat, about 20 minutes. Just before water begins to bubble, discard kombu.
Step 2
2
Increase heat to high and bring to a boil. Add bonito flakes, pressing with a spoon to submerge, and immediately shut off heat. Let flakes settle to bottom of pot, about 15 minutes.
Step 3
3
Strain through a cheesecloth-lined strainer into a bowl. Wring out all liquid from cheesecloth into bowl.
Step 4
4
Make ahead: Up to 2 hours at room temperature.
Step 5
5
Note: Nutritional analysis is per cup.
Ingredients
2-in.-long piece kombu (dried edible kelp)
1 ounce bonito flakes (katsuobushi)
Directions
Step 1
1
Put kombu and 2 cups water in a small pan. Bring to a simmer over medium-low heat, about 20 minutes. Just before water begins to bubble, discard kombu.
Step 2
2
Increase heat to high and bring to a boil. Add bonito flakes, pressing with a spoon to submerge, and immediately shut off heat. Let flakes settle to bottom of pot, about 15 minutes.
Step 3
3
Strain through a cheesecloth-lined strainer into a bowl. Wring out all liquid from cheesecloth into bowl.
Step 4
4
Make ahead: Up to 2 hours at room temperature.
Step 5
5
Note: Nutritional analysis is per cup.
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