• 4 Ratings

This recipe adapted from Nobuyuki Matsuhisa's "Nobu Now" (Clarkson Potter, 2005)

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Ingredients

Directions

  • Heat 4 cups water and konbu in a medium saucepan set over medium heat. Just before water boils, remove konbu, stir in bonito flakes, and remove from heat. Let stock stand until bonito flakes sink to the bottom; strain.

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Reviews

4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0