Japanese Dashi Stock from Bonito Flakes and Fish Head - Trace Carbs, Trace Fiber
Recipe By: Chef Christine Manfield, Paramount Restaurant, Sydney, Australia
Serving Size: 10
Preparation Time: 0:00
Categories: Low Cal (Less than 300 cals) - Lower Carbs - Low Fat (Less than 10%)
2 inch square piece of kombu
12 cups water
1 snapper head
4 tablespoons dried bonito flakes
1 teaspoon sea salt
Soak the kombu in water for 1 hour, then drain.
Wash the snapper head thoroughly to remove the blood, then remove the
gills. Place the fish head in a stockpot with the softened kombu, then add the water and bring to a boil. Reduce the heat and simmer for 30 minutes. Add the bonito flakes and salt, and simmer gently for 10 minutes.
Strain the stock through a fine sieve to remove all the sediment, then
discard the solids. Adjust seasoning if necessary. Allow to cool before refrigerating.
About 10 cups
Cuisine: "Asian"
Source: "Spice: Recipes to Delight the Senses by Christine Manfield, 1999, 2005"
S(Formatted by Chupa Babi): "Sept 2012"
Yield: "10 cups"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 20 Calories; 0g Fat (0.0% calories from fat); 4g Protein; trace Carbohydrate; trace Dietary Fiber; 4mg Cholesterol; 213mg Sodium
Exchanges:
| Reply via web post | Reply to sender | Reply to group | Start a New Topic | Messages in this topic (1) |
