Secondary Bonito Stock Recipe
Ingredients
| MAKES 2 TO 2 1/2 CUPS | ||
| Cold water | 2 1/2 Cup (16 tbs) | |
| Bonito flakes reserved from primary bonito stock | ||
| Kelp reserved from primary bonito stock | ||
| MAKES 4 TO 4 1/2 CUPS | ||
| Cold water | 4 1/2 Cup (16 tbs) | |
| Bonito flakes | 2 Cup (16 tbs) | |
| Konbu | 3 inch | |
Directions
1. In a small saucepan, combine water, bonito flakes, and kelp (lightly wipe with damp cloth and make 1/2-inch [1 1/2-cm] cuts with scissors at 1-inch [2 1/2-cm] intervals as in Primary Bonito Stock if using a new piece of kelp).
2. Bring to a soft boil over a medium heat and cook, uncovered, for 4 or 5 minutes.
3. Filter through cheesecloth-lined strainer. Squeeze cheesecloth to release remaining liquid. Use as necessary.
2. Bring to a soft boil over a medium heat and cook, uncovered, for 4 or 5 minutes.
3. Filter through cheesecloth-lined strainer. Squeeze cheesecloth to release remaining liquid. Use as necessary.
Chef
