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Japanese Dashi (Bonito Fish Stock)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)-
Energy (kCal)-
Carbohydrates (g)-
Total fats (g)-
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Wipe konbu once with damp cloth and cut into strips. | 2. Do not wipe off white residue as it dries. | 3. Bring konbu strips and water to a boil over medium heat; remove konbu. | 4. Add 1/4-1/2 cup ice water to stock to stop boiling. | 5. Add bonito flakes and return to boil; then remove from heat. | 6. When bonito flakes have all sunk from top, strain stock through cheesecloth or coffee filter placed over sieve into another pot. | 7. Use as directed in recipes. | 8. Freeze excess for later use, if desired. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    water 4 1/2 cups 0.0 0.0 0.0 0.0
    kelp 6 inches - - - -
    bonito flake 1 cup - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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