Real African Dishes: [MC-AllEthnic-Recipes] Japanese Dashi Stock from Bonito Flakes and Fish Head

Friday, October 5, 2012

[MC-AllEthnic-Recipes] Japanese Dashi Stock from Bonito Flakes and Fish Head

* Exported from MasterCook *

Japanese Dashi Stock from Bonito Flakes and Fish Head

Recipe By :Chef Christine Manfield, Paramount Restaurant, Sydney, Austrailia
Serving Size : 10 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 10%)

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 inch square piece of kombu
12 cups water
1 snapper head
4 tablespoons dried bonito flakes
1 teaspoon sea salt

Soak the kombu in water for 1 hour, then drain.

Wash the snapper head thoroughly to remove the blood, then remove the
gills. Place the fish head in a stockpot with the softened kombu, then add
the water and bring to a boil. Reduce the heat and simmer for 30 minutes.
Add the bonito flakes and salt, and simmer gently for 10 minutes.

Strain the stock through a fine sieve to remove all the sediment, then
discard the solids. Adjust seasoning if necessary. Allow to cool before
refrigerating.

About 10 cups

Cuisine:
"Asian"
Source:
"Spice: Recipes to Delight the Senses by Christine Manfield, 1999,
2005"
S(Formatted by Chupa Babi):
"Sept 2012"
Yield:
"10 cups"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 20 Calories; 0g Fat (0.0% calories
from fat); 4g Protein; trace Carbohydrate; trace Dietary Fiber; 4mg
Cholesterol; 213mg Sodium. Exchanges: .

Nutr. Assoc. : 0 0 3289 0 0