Fish Stock Preparation

Directions

1. 1
   Soak the kelp in a large bowl overnight (about 10 hours) with 3 quarts of water.
2. 2
   Remove the kelp, reserving it for making a second round of dashi.
3. 3
   This soaking liquid is the kombu dashi (kelp stock) and is used when a recipe calls for kelp stock.
4. 4
   Pour the kelp stock into a cooking pot and set it over medium-high heat.
5. 5
   When it comes to a boil, add the fish flakes all at once.
6. 6
   Count 10 seconds, then quickly turn off the heat.
7. 7
   Remove any foam that rises.
8. 8
   Let the stock rest with the fish flakes for 2 minutes, then strain it through a fukin, tightly woven cooton cloth, or a strainer lined with a strong paper towel.
9. 9
   Discard the bonito flakes or reserve them along with the reserved kelp for making a second round of dashi.
10. 10
    If you forgot to soak the kelp overnight, put the kelp and measured cold water in a pot, set it over mediumlow heat, and cook for 10 minutes.
11. 11
    Remove the kelp and turn the heat to medium.
12. 12
    When the kelp stock comes to a boil, add the bonito fish flakes and follow the preceding instructions.
13. 13
    To prepare a second round of dashi, combine 3 quarts of cold water and the reserved kelp and bonito fish flakes in a pot, set it over medium-low heat, and cook for 10 minutes.
14. 14
    Strain the dashi through a fukin or a strainer lined with a strong paper towel, discarding the bonito flakes and kelp.
15. 15
    Use the second round of stock to prepare a miso soup whenever you like.
16. 16
    Refrigerate or freeze the unused second round of dashi in sealable containers in small batches.