Miso Salmon

Description

Used in many Japanese recipes, this stock is made from kombu (dried kelp), bonito flakes (shaved skipjack tuna), sardine, or a combination of all or two of them which creates a unique umami flavor.

Ingredients

• 0.7 oz kombu
• 3 cups katsuobushi
• 4 cups water

Steps

1. Gently clean the kombu with a damp cloth, without removing the white powdery “umami” substances. Make a couple of slits on the kombu.
2. Put the kombu and water in a saucepan and soak for 2-3 hours (at least 30 minutes).
3. Slowly bring to a boil over medium low heat. Just before boiling, turn off the heat and remove the kombu. If you don’t remove the kombu, the dashi will become slimy and bitter.
4. Let the dashi cool a bit. Add the katsuobushi and bring it to a boil again. Once the dashi is boiling, reduce the heat and simmer for 30 seconds. Turn off the heat and let the katsuobushi sink to the bottom, about 10 minutes.
5. Strain the dashi through a sieve lined with a paper towel set over a bowl. Gently twist and squeeze the paper towel to release the extra dashi into the bowl.