Primary and Secondary Bonito Stock for Japanese Noodles

Kelp and Bonito Flakes Steeping in Hot Water for
Secondary Bonito Stock

Primary Bonito Stock

Ingredients:

• 1 5" piece of dried kelp (dashi konbu)
• 4 cups water
• 1/2 cup dried bonito shavings

Directions:

• Lightly wipe the dried kept with a damp cloth.
• Make 2 or 3 slits in it with a small knife.
• In a medium saucepan, place kelp and water over medium low heat.
• Heat slowly 8 to 10 minutes or until water reaches simmering point.
• Do not allow water and kelp to boil at any time or stock will become bitter.
• Remove kelp; let water come to a full boil.
• Add bonito shavings and remove pan from heat.
• Let shaving settle to bottom of pan.
• After 2 to 3 minutes, strain stock through 2 layers of dampened cheesecloth or a fine strainer.
• Use stock immediately or refrigerate up to 2 days.
• Reserve Kelp and bonito flakes for secondary bonito stock.

Secondary Bonito Stock

Ingredients:

• Strained bonito shavings and kelp from Primary Bonito Stock.
• 3 1/4 cups water
• Additional 1/4 cup dried bonito shavings

Directions:

• In a medium saucepan, heat strained bonito shavings, kelp and water over medium heat.
• When water is hot, remove pan from heat; steep 30 minutes.
• After steeping, slowly bring to a boil over medium high heat.
• When water boils, add additional bonito shavings.
• Remove pan from heat.
• Let shavings settle to bottom of pan.
• After 4 to 5 minutes, strain stock through 3 layers of dampened cheesecloth or a fine strainer.
• Use stock immediately or refrigerate up to 2 days.
• Remaining piece of kelp can be added to braised dishes or stews for enrichment.
• Makes about 3 cups.