Tue. 14:55 - 15:00 (UTC)
<Repeats> 20:55 / Wed. 2:55 (UTC) Sat. 1:55 - 2:00 (UTC)
<Repeats> 7:55 / 13:55 / 19:55 (UTC)
"Dashi" Soup Stock
- * 6 cups (1cup=200ml) water
* 10 cm square konbu kelp
* 40g dried bonito flakes
Ichiban dashi (The first brew)
1 Wipe the kelp with a wet paper towel. Soak the konbu kelp in water for 30 minutes.
2 Turn the heat on high. Remove the kelp just before the water comes to a boil. Bring the water to a boil, add the bonito flakes, boil again and then turn off the heat.
3 Let it stand until the flakes sink to the bottom of the pot.
4 Pour the mixture in a strainer with kitchen paper in it and strain.
Niban dashi (The second brew)
1 Add the kelp and the bonito flakes from the first brew to 6 cups of water. Turn on medium heat.
2 Remove the kelp just before the liquid comes to a boil. Boil the mixture for 3-4 minutes.
3 Pour the mixture in a strainer with kitchen paper in it and strain.