Basic Recipes - Japanese Fish Stock Recipe

Ingredients

• 5 cups/1.2L/2pt water

• 15cm/6in strip of dried kelp, wiped clean

• 25g/1oz dried bonito flakes

Makes about 5cups/1 liter

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Method:

1. Without cutting all the way through, slice the strip of kelp width ways several times to give it a fringed look.

2. Put the water and kelp in a pan and bring to a boil over a medium heat. When the water starts to boil, remove the kelp.

3. Add the bonito flakes and bring the water back to a boil over a low heat. When the water starts to boil again, turn off the heat.

4. Wait until bonito flakes sink to the bottom of the pan, then strain the liquid through a fine mesh strainer.

Tips: To make 'standard' Japanese stock, put 25g/1oz dried bonito flakes and used kelp into a pan containing 5 cups/1.2L/2pt water. Bring the liquid to a boil and simmer for 5 to 6 minutes over a low heat. Strain as above. To use instant Japanese stock, dissolve 1 heaped teaspoon of bouillon granules in 3 cups/750ml/26fl oz of hot water.