(3-inch) square kombu (dried Kelp) washed in cold water
1 Tasse
Katsuobushi (dried Bonito fish), flaked
die Zubereitung:
May be used as base, soup, stew or cooking. 1. Bring water to a boil. Add Kombu. Return to boil and then remove Kombu with tongs. Stir in the Katsuobushi and turn off heat. Let the Katsuobushi settle to the bottom for 2 minutes. 2. Skim off surface scum with a large spoon. Place a double thickness of cheesecloth or a clean cloth napkin in a sieve over a large bowl. Pour the stock through and let it drain undisturbed.
