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Ingredientes
- 6 c. Water
- 1 x 2-inch square kombu (dry kelp)
- 3 Tbsp. Katsuobushi (dry flaked bonito)
Direcciones
- Dashi is basic to Japanese cooking and is quickly and easily made. It may be kept refrigerated for 2 days. Even simpler to make (and useful to have on hand) is instant dashi, sold in packets.
- Bring water to a boil. Wash dry kelp under cool tap and add in to the water as it comes to the boil. Stir and let boil for 3 min, then remove from water and add in flaked bonito. Allow to come to the boil and remove from heat immediately. Leave for a few min till flakes settle, then strain and use as required.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1422g | |
| Calories 0 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 57mg | 2% |
| Potassium 0mg | 0% |
| Total Carbs 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 0.0g | 0% |
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