Hi everyone, here’s the recipe which I’ve been using for a long time to make Japanese bonito stock, adapted from Practical Japanese Cooking by Shizuo Tsuji and Koichiro Hata. The recipe yields approximately 6.5 cups of stock.
Ingredients: 2 litres of cold water, 3 cups loose dried bonito flakes, Dried kelp (kombu) – 40 g (approximately 2 pieces 4″ x 5 )
1. Gently clean the surface of the kelp with a clean damp cloth. Do not wash the kelp as flavor will be lost in the process.
2. Fill 5.5 quart stock pot with cold water, add kelp in stock pot and slowly bring to a boil over medium low to medium heat. Skim the surface occasionally.
3. When fine bubbles begin to appear at the edges of the pot, remove the kelp from pot and press your thumbnail into the thickest part. If it enters easily, then the flavor has been properly released. If kelp is still tough, return to pot for 1 to 2 minutes maximum. Do not allow water to BOIL at all when kelp is in the pot.
4.Once kelp is removed and the water boils, add 1/3 to 1/2 cup of cold water, then add bonito flakes to the pot.
5. When stock returns to a boil, remove it from the heat and skim the surface.
6. When the bonito flakes sink to the bottom (takes 30 to a minute), use a strainer or sieve , strain the stock through a fine cheesecloth to clarify. Do not wring the flakes.
7. The finished stock should be clear and free of any bonito flakes.
8. Let the stock cool before refrigerate. Store in glass container (I use one of those large glass mason jars) for up to 7 days in refrigerator or you can freeze the stock (as cubes in ice tray or ziplock bags) in freezer up to 3 weeks.
Here’s a good reference!