Strong Bonito Stock (Katsuobushi Dashi)

su-Strong Bonito Stock (Katsuobushi Dashi)
Photo: Aya Brackett; Styling: Alessandra Mortola
Yields Makes about 1 cup Total Time 45 mins
AuthorSylvan Mishima Brackett
Made with dried smoked bonito (skipjack) tuna, this makes a flavorful main ingredient in salad dressing.

 

Ingredients

  2-in.-long piece kombu (dried edible kelp)
 1 ounce bonito flakes (katsuobushi)
Nutrition Facts

0 servings

Serving size

Amount per serving
Calories45
% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.2g1%
Cholesterol 4.7mg2%
Sodium 412mg18%
Total Carbohydrate 4.5g2%
Dietary Fiber 3.3g12%
Protein 5.2g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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)
Strong Bonito Stock (Katsuobushi Dashi)
IngredientsDirections

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