This simple kelp stock is used in the Braised Daikon and Vegetables with Sumiso Bagna Cauda in Hiroko's American Kitchen by Hiroko Shimbo. It can also be used in place of vegetable stock in other dishes.
Reprinted with permission from Hiroko's American Kitchen: Cooking with Japanese Flavors by Hiroko Shimbo, copyright 2013. Published by Andrews McMeel Publishing, LLC. All rights reserved. Available wherever books are sold.
Kelp Stock from 'Hiroko's American Kitchen'
About This Recipe
|Yield:||Makes 8 cups|
|Active time:||5 mintues|
|This recipe appears in:||Traditional Braised Daikon from 'Hiroko's American Kitchen'|
- 8 cups cold water
- 1 ounce kelp (two 4 by 7-inch sheets)
Pour the water into a large bowl. Wipe the kelp with a moist, clean kitchen towel to remove any sand or impurities. Do not wipe off the white mannite powder. Add the kelp to the bowl (you may need to break the kelp into pieces to fit into the bowl). Cover the bowl with plastic wrap and refrigerate overnight.
Remove the kelp from the water and reserve for a second stock preparation. On the ends of the swollen kelp you will see some oozing of a slimy liquid. This is a healthful, dietary fiber and a portion of it has already been dissolved in the stock. If a greenish slimy substance is leaking out into the water and is clouding the stock, it is a sign that you are using poor-quality kelp, as stock prepared from good-quality kelp will be clear in appearance. If necessary, strain the stock through a sieve lined with a moist, sturdy paper towel to remove any impurities. The stock is then ready to be used, or it can be refrigerated for 2 to 3 days or frozen for up to 2 months.