Dashi Stock

Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 | ounce |
kombu
(dried kelp), (10 inches) |
* |
1 | cup |
soy bean sprouts
|
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
28.9 | ml/g |
kombu
(dried kelp), (10 inches) |
* |
237 | ml |
soy bean sprouts
|
* |
Directions
Lightly brush kombu clean without removing its coating of white dust.
Place in a large saucepan with 6 cups of cold water.
Slowly bring to a simmer over low heat and cook for 5 minutes.
Remove the kombu and discard it.
Add 1 cup cold water and the sprouts to the broth. Return to simmer for 5 minutes. Increase heat to high. Once the stock boils, remove from the heat. Strain the stock through a cheesecloth-lined sieve, discarding the sprouts. Stock may be stored in refrigerator for up to 3 days or frozen for up to 6 months. Makes 5 cups.