29 September 2010

Japanese Dashi Stock

My kids love the udon soup ( forgot the name, hee hee ) whenever we go Sushi King. Since hubby is in outstation again, why not have an udon meal today? 

Started searching around the internet for the soup recipe and found this easy one.

Ingredients :

Dried bonito fish flakes

Dried kelp / konbu

1 postcard size of dried kelp
20g dried bonito fish flakes
1 litre water

Method :

Wipe off any dirt from kelp with paper towel being careful not to rub off the white powder deposits ( contains a lot of nutrients ).
Cut several slits onto the leaf to help release the flavour.
Place kelp in water in a pot, allow it to soak for 30 mins to become soft.
Bring the water to boil and as soon as the water starts to boil, remove kelp to prevent stock from becoming bitter.

Stir in bonito flakes, bring back to boil, then take the pot off the heat.

Allow stock to cool and strain.

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