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|Water||6 Cup (96 tbs)|
|Dried kelp||1 (3 Inch Square, Kombu)|
|Dried flaked bonito||1⁄2 Cup (8 tbs) (Katsuobushi)|
Serving size: Complete recipe
Calories 121 Calories from Fat 22
% Daily Value*
Total Fat 2 g3.7%
Saturated Fat 0.01 g0.03%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 5.8 mg0.2%
Total Carbohydrates 0.24 g0.08%
Dietary Fiber 0.03 g0.13%
Sugars 0 g
Protein 30 g60.1%
Vitamin A 0.1% Vitamin C 0.13%
Calcium 0.4% Iron 0.4%
*Based on a 2000 Calorie diet
Meanwhile, wash dried kelp under cold water.
Add to the water in saucepan as it comes to a boil.
Stir and let boil gently for 3 minutes.
Remove kelp from the water and discard.
Stir in dried flaked bonito; simmer for 10 minutes.
Remove from the heat and do not disturb for 2 minutes to allow the flakes to settle to the bottom.
Place a double thickness of cheesecloth or other clean cloth in a sieve set over a large bowl.
Pour in the stock and let the bonito drain; discard bonito.
Use as directed in recipes.