"Steve Wertz" > wrote in message
...
> On Sun, 4 Apr 2004 09:43:42 +0100, "Graeme... in London"
> > wrote:
>
> >No problems making dashi with dried bonito flakes. Use approx one
tablespoon
> >of flakes to one cup of water. Boil for 2 minutes then strain, You can
allow
> >to cool if desired, but there isn't a great deal of extra flavour to be
had.
>
> Thanks. What I have is about 50 individually wrapped 1-tablespoon
> packages.


That'll work; just inconvenient. When the water comes to a boil, add kombu.
When it comes to a boil again, remove the kombu. (Or heat water with the
kombu in it and remove it when the water comes to a boil. Add the bonito
flakes and remove from heat; let it seep for 2 minutes then strain. The
easiest stock you've ever made.

The best, of course, is to shave a whole piece of bonito fillet as needed,
but I've never seen such a fillet in the States.

Peter