Kombu and katsuobushi can be purchased at an oriental grocery store,
Ingredients
- 4 inch square piece of kombu seaweed
- 1/2 katsuobushi (dried bonito flakes)
- 5 cups water
Directions
1. Rinse the kombu and cut a 1/2 inch fringe along all sides of the square.
2. Pour the water into a medium-size saucepan. Add the kombu and bring the water almost to a boil over medium heat, Lift out the kombu and reserve.
NoteThe konbu it may be used again for cooking vegetables
3. Bring the water to a boil. Stir in the katsuobushi,
4 Remove the pan from the heat and let stand for 2-3 minutes. Pour the liquid through a strainer lined with a double thickness of damp unbleached muslin.
Use the stock as required.
add thinly sliced mushrooms, green onions,tofu ...to your taste. taste.
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Submitted 6/13/05.
Source: Japanese cooking pure and simple cookbook
Submitted By: Nicole godby
ngodby@msn.com
dashi (japanese stock) , wonton is chinese