壩子的家

食材

水1500cc

昆布25公克

柴魚片(焢湯用)20公克

作法

1.昆布表面雜質清拭(附著於昆布上的白色結晶勿過渡擦拭，因其為昆布鮮美的來源)，放入鍋中加水靜置30分鐘以上；另柴魚片置入藥膳袋。

2.用中火慢煮，接近沸騰時(昆布邊緣出現許多氣泡，約10~15分鐘)將昆布取出，高湯持續煮滾(昆布不適合熬煮，需在沸騰前將昆布取出避免產生混濁)。

3.加入柴魚片藥膳袋，轉小火煮5分鐘後關火，燜10分鐘撈起(柴魚片不耐煮，需以小火讓香味慢慢釋放至高湯)，並將浮沫撈除乾淨。

補充：

1.乾燥昆布上的白色結晶是由海帶體內滲出的甘露醇，在醫學使用上甘露醇是良好的利尿劑、代糖用品，昆布的鮮味就是來自於這些白色結晶，就像是天然的味精一樣，千萬別擦掉喔！

2.柴魚大部分是使用鯖科魚類所製作的，像是鯖魚、鰹魚、鮪魚等，台灣市面上大部分的柴魚都是鮪魚製成的鮪魚柴魚，而使用鰹魚製成的鰹魚柴魚味道則更是濃郁。

konbu & dried bonito broth

Ingredients:

water, 1500cc

konbu, 25g

dried bonito flake(for simmering the soup), 20g

Directions:

1.    Wiping the surface of konbu removed some of its impurities (since white crystal attached to the konbu is a delicious and tasty seasoning, don’t wipe too much.), put konbu into the pot and add water soaked for 30 minutes or more. Put dried bonito flake into medicated bag.

2.    Bring to a simmer over medium heat (about 10 to 15 minutes, there are many bubbles on edge of konbu), remove konbu, and keep at a simmer (since konbu is not suitable for simmering, you should remove konbu before boiling to avoid turbidity).

3.    Add dried bonito flake medicated bag, heat and poach for 5 minutes, turn off, braise for 10 minutes to salvage (bonito flakes can not be long to cook, you should use a small fire to let flavor release broth slowly), then skim froth clean.