One of the basic stocks in Japanese cooking is a sea stock, or Dashi. It is a very simple stock, and much quicker to make than chicken, beef or vegetable stock. This recipe will make about 4 1/2 cups of stock, which seems to be about what many soup recipes call for.
- 4 1/2 cups water
- About 20 sq inches (130 sq cm) of Dashi Kombu (kelp)
- About 1/4 cup katsuobushi (dried, shaved bonito fish), loosely packed
- In a medium saucepan, soak kombu in unheated water for 10-15 minutes.
- Over medium heat, bring water up to temperature where small bubbles are just beginning to break the surface of the water.
- Add katsuobushi, remove from heat, and let sit for 3-4 minutes.
- Remove kombu, and strain the stock through a fine mesh or cloth to remove the katsuobushi.