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Make 2 or 3 slits in konbu with a small knife. In a medium-size saucepan, place konbu and water over medium-low heat. (Some cooks allow a 30-minute soak before heating.) Heat slowly about 10 minutes, bring water to the boiling point. Remove konbu from pan; do not boil or stock may be too strong. Add bonito shavings. After 1 minute, shavings will partially sink. Immediately strain stock through 3 layers of dampened cheesecloth, a coffee filter or a fine strainer. Do not press shavings to remove liquid. Use at once, or refrigerate up to 3 days. Recipe can be doubled. |