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The ingredients needed to prepare Golden Dashi Stock with Konbu and Bonito Flakes:
- You need Kombu
- Get Bonito flakes
- Get Water
Instructions to make Golden Dashi Stock with Konbu and Bonito Flakes:
- Wipe the white part of kombu seaweed with damp dish cloth or paper towel.
- Soak the konbu seaweed and water in a pan for 30 minutes.
- After 30 minutes, heat it over medium and remove the konbu just before it comes to a boil.
- Soon after the konbu is taken out, put in the bonito flakes. After it comes to a boil (it should come to a boil right after), turn the heat off and leave for 3 minutes.
- Afterward, strain the broth with a strainer and it's done. (If you want make it saltier, add a pinch of salt).
Technically all the ingredients for homemade dashi are easily accessible in Japanese and most Asian. Dashi stock can be made from many different ingredients. Some of the ingredients used vary depending on the region, but today we'ere going to talk about dashi made with konbu (昆布) and katsuobushi (鰹 There's nothing like making homemade dashi stock from katsuobushi and konbu. Dashi was a water stock cooked with flaked bonito fish and konbu. The dashi stock was seasoned with salt and soy sauce, although many chefs add herbs, spices, and seasonal garnishes for flavor.
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