Stock, or dashi, is traditionally prepared with konbu (kelp), katsuobushi (smoked and dried bonito), and water, but it can also be made with packs (like teabags) of ingredients sold in stores. For the class, we used dashi packs containing konbu and katsuobushi. To make stock with these packs, boil 1200ml (about 5 cups) of water, add two dashi packs, simmer over low heat for 3 minutes, and remove the dashi packs.
Text by Kitchen Nippon
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