Dashi Stock – Fundamentals of Japanese Cuisine – Katsuobushi
Worldwide Culinary Apprentice with chef Hiroko Shimbo –
Recipe ingredients below
Hiroko Shimbo will teach you about kelp and how to make a Kelp stock which is the base for many Japanese dishes –
Kombu is used in Japanese cuisines as one of the three main ingredients needed to make dashi – Kombu is used to flavor broths and stews.
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The Japanese Kitchen (IACP Finalist)
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8 cups kelp stock
2 ounces/ 4 cups katsuobushi (skipjack tuna flakes)
Infuse katsuobushi in the prepared kelp stock which is heated at 176F for 2 to 5 minutes