Japanese Stock
Use this for a base to Miso or Ramin Noodles.
I found bonito flakes hard to get hold of hence I came up with the Norwich version below. Kombu are thick sheets of seaweed bought in a selection of delis, health food shops, some supermarkets and Asian stores.
Preparation time: 5 minutes Quantity: makes 2 pints / 1 litre / 4 bowls Cooking time: 10 - 20 minutes
Ingredients
6g (3 cm by 8 cm) - kombu seaweed
30 g / 1 oz / 3 handfuls - shaved bonito flakes (katsuobushi)
2 pints / approx. 1 litre water
OR for my own Norwich Version!!! –
1 piece kombo
2 pints / 1 litre water
5 shitake mushrooms
1 tablespoon fish sauce – nam plah
1 tablespoon sake
1 heaped tablespoon red bean paste
big pinch salt
Method
Japanese Stock
- Soak the kombu in the water for at least an hour or two.
- Bring the water and kombu to a simmer and just before boiling remove the kombu.
- Add the bonito.
- Boil for 3 minutes.
- Sieve, do not squeeze the bonito just
disregard.
OR for my own Norwich Version!!! –
- Soak the seaweed and the mushrooms to soak in the water for 20 minutes
- Bring to the boil and rapid simmer for 5 minutes
- Add the rest of the ingredients