This traditional Japanese clear broth is used extensively for soups, sauces, and as a delicate seasoning.
Makes: 4Hands-on: 10 minutesTotal: 10 minutesDifficulty: Easy
- 1 piece kelp (kombu), about 5 inches square
- 5 cups cold water
- 1⁄3 cup dried bonito flakes
- Place the kelp and cold water in a soup pot; bring to a boil. Remove from heat and stir in the bonito flakes. Let it stand for 2 to 3 minutes.
- Using a slotted spoon or tongs, remove the kelp and discard. Strain the broth into a new container. Use it now, in any Japanese-inspired soup, or cool it to room temperature by immersing it in a bath of cold water, then refrigerate immediately. (This broth does not freeze well.)