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Dashi stock recipe: Difference between revisions
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{{RecipeMethod | {{RecipeMethod | ||
| Wipe the [[Konbu|konbu]] with a barely damp cloth if it has a white bloom on it. Put the water in a medium sized [[Saucepan|saucepan]] with the konbu and leave to soak for 30 minutes | | Wipe the [[Konbu|konbu]] with a barely damp cloth if it has a white bloom on it. | ||
| Put the [[Saucepan|saucepan]] on the [[Stove|stove]], and start to bring to the [[Boil|boil]]. Just as it starts to [[Bubble|bubble]], remove the [[Konbu|konbu]] and discard. Add the [[Katsuobushi|katsuobushi]] and turn the heat to medium. As soon as it starts to bubble, turn the heat off, and leave till all the katsuobushi sinks to the bottom of the pan. Once it has, [[Sieve|sieve]] the liquid, discarding the katsuobushi | | Put the water in a medium sized [[Saucepan|saucepan]] with the konbu and leave to soak for 30 minutes. | ||
| It freezes well; we put it in 250 and 500ml containers | | Put the [[Saucepan|saucepan]] on the [[Stove|stove]], and start to bring to the [[Boil|boil]]. | ||
| Just as it starts to [[Bubble|bubble]], remove the [[Konbu|konbu]] and discard. Add the [[Katsuobushi|katsuobushi]] and turn the heat to medium. | |||
| As soon as it starts to bubble, turn the heat off, and leave till all the katsuobushi sinks to the bottom of the pan. Once it has, [[Sieve|sieve]] the liquid, discarding the katsuobushi. | |||
| It freezes well; we put it in 250 and 500ml containers. | |||
}} | }} | ||
===Recipe source=== | ===Recipe source=== | ||