1 quart cold water
1 one ounce piece of konbu seaweed
1 ounce dried bonito flakes (katsno)
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Add water and konbu to a soup pot and heat
slowly to a bare simmer. This should take
at least 8 minutes. Do not boil -- konbu
develops a strong odor and off flavor if
boiled.
Remove konbu and add bonito. Bring
to a boil
and then immediately remove from heat
(this
is done to insure a clear stock).
Allow the bonito flakes to begin to settle
to the bottom of the pot. Strain stock through
a cheesecloth lined strainer.
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