Ichiban Dashi from Soups and Stews by The Editors of Saveur
Bring 1 gallon water and makombu to a gentle boil in a 6-qt. saucepan. Using a slotted spoon, remove makombu. (You can save it for another stock, but note that the flavor will not be as pronounced ...
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Ingredients
- 2 oz. shredded makombu
- 1¼ cups bonito flakes
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