DescriptionThis bag of konbu kelp is perfect for making your own dashi. Dashi stock is the basis of many Japanese sauces and gives a rich umami flavour to any dish.PreparationTo whip up some home made kelp stock:
• Wipe the front of the kelp with a cloth and make plenty of cuts into the kelp with scissors.
• Add 10g of kelp into approx. 1 litre of water and begin to bring to the boil.
• Just
before the water boils take out the kelp, add approx. 5g bonito flakes and stop the heat.
• When the flakes sink, strain well and use in a variety of cooking.IngredientsKelp. May contain traces of Crustaceans.NutritionPer 100g:• Energy: 628kJ/150kcal • Fat: 2g
(of which Saturates: 0g)• Carbohydrate: 65g
(of which Sugars: 0g)• Protein: 8g• Salt: 8gITEM ID: 3314
