GINGERED DASHI STOCK
(makes 625 ml (2 1/2 cups))
This will yield more than is required for the Tuna Tartare recipe. Warm left over to serve in a cup as a light soup with small cubes of tofu and finely chopped spring onions added.
1 x 12cm strip kombu
750 ml (3 cups) cold water
1/3 cup bonito flakes (gently pushed into cup to measure)
1 tbsp finely grated ginger
- With a sharp knife make two or three incisions in the kombu so flavour comes out freely while simmering.
- Place kombu and water in a pot over a medium heat and bring to just below boiling point.
- Add bonito flakes and bring to the boil. Immediately remove from heat. Add ginger. Allow bonito flakes to sink to the bottom of the pot and cool stock.