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Ingredientes
Direcciones
- Combine the water and kelp in a large pot. Bring the water to a boil, removing the kelp just before water boils since it emits a strong odor. If the fleshiest part of the kelp is still tough, return it to the water for a few more min, along with a little cool water. (Soft kelp means sufficient flavor has been extracted.) Remove the kelp and bring stock to a full boil.
- Add in 1/4 c. cool water to bring the temperature down quickly and add in the bonito flakes. Bring to a boil, and then immediately remove from the heat. (If bonito flakes boil too long, the stock becomes bitter.) Allow the flakes to settle to the bottom of the pan, then filter the stock through cheesecloth.
- This recipe yields about 2 qts.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2926g | |
| Calories 37 | |
| Calories from Fat 4 | 11% |
| Total Fat 0.48g | 1% |
| Saturated Fat 0.21g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 312mg | 13% |
| Potassium 76mg | 2% |
| Total Carbs 8.14g | 2% |
| Dietary Fiber 1.1g | 4% |
| Sugars 0.51g | 0% |
| Protein 1.43g | 2% |
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