Japanese stock

Japanese stock

Dashi

By
From
Complete Mushroom Book
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
900ml water
15 cm piece kombu
30g dried bonito, flaked

Method

  1. Heat the water in a pan over a low heat and add the kombu. When you see bubbles, add the bonito flakes.
  2. Just before the water boils, take the kombu out. Boil for 2 minutes and turn off the heat.
  3. Wait for the bonito to go to the base of the pan and discard by straining. This is a basic Japanese stock.
Tags:
mushrooms
funghi
foraging
wild food
foraged
Complete Mushroom Book
Antonio
Carluccio
Carlucio
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