Japanese Dashi

Description
Bonito fish stock. A staple for Japanese cooking and recipes. I make a lot and freeze the extra into ice cubes to have on hand when I need it.



Ingredients

 * 4½ cups water
 * 6 inches dried kelp (konbu)
 * 1 cup bonito flakes

Directions

 * 1) Wipe konbu once with damp cloth and cut into strips.
 * 2) Do not wipe off white residue as it dries.
 * 3) Bring konbu strips and water to a boil over medium heat; remove konbu.
 * 4) Add ¼½ cup ice water to stock to stop boiling.
 * 5) Add bonito flakes and return to boil; then remove from heat.
 * 6) When bonito flakes have all sunk from top, strain stock through cheesecloth or coffee filter placed over sieve into another pot.
 * 7) Use as directed in recipes.
 * 8) Freeze excess for later use, if desired.