1) Place Kombu in a med saucepan. Do not wash or wipe off the whitish powder on the Kombu's surface ; it abounds w/ natural minerals & flavor. Add the water to the saucepan & bring to an almost boil. Immediately remove the Kombu (& save for making 2nd dashi) to avoid the liquid's becoming bitter.
2) Add the bonito & heat the liquid on high. When the stock returns to a boil, immediately turn off the heat & let the flakes rest in the liquid for 2m. Pour the stock through a fine- mesh sieve lived w/ a paper towel. Avoid pressing on the flakes to prevent the stock from becoming cloudy & bitter - save flakes for 2nd dashi.
3) Store the dashi in the refrigerator for up to 2 days.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (267g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 10.7mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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