Oriental Dashi III
A useful stock base to have on hand. Saimin, soup, tempura.....the uses are endless. Keep ziplock bags in your freezer to have them readily available.
2 4-inch square pieces kombu (dried kelp)
8 c. water
2 c. dried bonito flakes
In a large saucepan combine kombu and water. Allow to sit 20 minutes. Bring to a boil. Reduce heat. Simmer 15 minutes. Add bonito flakes. Simmer 10 minutes. Strain out kombu and bonito
Store in refrigerator or freeze 2 cup portions for later use. Makes 2 quarts.