Dried-bonito soup stock

Basic recipes

Dried-bonito soup stock(500ml)

Japanese food value the soup stock.Dried-bonito soup stock is very important in cooking Japanese food.It is often said those who are unskilled at making soup stock are unable to make good Japanese dishes.I cooked Dried-bonito soup stock.It is good.

Ingredients

• 2″×2″ kobu seaweed
• 24g shaved dried-bonito
• 500ml water

Directions

1. Wipe a surface dirt of the kobu seaweed with a well wrung-out damp towl.(You must not wash kobu seaweed,because it remove most of the savory　extract.)



2. Put 500ml water into pot with the kobu seaweed and let it sit for about 1h～2h.The kobu seaweed becomes soft.



3. Heat at a medium temperature until it starts to simmer,then take out the kobu seaweed,and turn off the heat.



4. Put in the shaved dried-bonito and turn on the heat at a medium temperature again.



5. After it starts to boil,decoct for about 20～30seconds.Meanwhile, remove the scum and turn off the heat.



6. Filter it through the strainer which laid a paper towel.(Do not squeeze it)



7. Put it in a preservation container and can save it for 3-4 days.

It is important that the making of soup stock cooks it on time.

It is common in Japan to make soup stock with powder.