Bonito Stock

Bonito stock is almost all the base of Japanese sauce. In Japanese, Bonito stock is called Dashi. "Dashi Wa Inuchi" (Bonito is the most important thing as Life) is an old Japanese saying.

Preparing time: 20 mins
Amount: 6 and 1/2 cups (1.6L)

Ingredients:
Dry Kelp 20-inch (50 cm) or 1 and 1/2 oz (40g)
8cups (2L) cold water
3cups loose bonito flakes (2oz / 60g)

Preparing:
1. Moisten a clean cloth and wring well. Carefully but thoroghly  wipe the surface of Kelp. Place the Kelp and cold water in a soup pot. Place the pot over a medium or medium-low heat. Usually it takes ten mins to boil the water

However, do not boil the water when the kelp is in the pot.

2. When fine bubbles appear on the edges of the kelp and it turns to soft, take it out of the pot. Use a dry clean cloth to dry the Kelp. Then, cover it with plastic wrap and place it in the frig. The Kelp can be stored up to 4 days if it's dry.

3. When the Kelp is out, bring the water to boil point. Then, add 1/2 cold water to the pot.

4. Add the bonito flakes in it.

5. When the flakes sink to the bottom (30-60 secs), turn off the heat, remove the pot, strain the flakes to clarify (using cheese cloth).

The finished stock should be clear and flakes free. Don't wring the flakes.

Note: Do not boil the water while the kelp still in the pot. Adding the remaining cold water to the boil water before Adding the bonito flakes. These are the traditional way to keeo the flavor of the stock.

The remaining Kelp can be fine sliced and add to any seafood salad or make sushi rolls.

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