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12
60
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8
4
2
4
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4
8
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in2
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oz
oz
cl
----
c
c
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Anchovies, dry (1)
Kelp (2)
-- Vegetables
Daikon Radish
Onion
Garlic
Scallions
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Water
Water
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Make - (50 min - 15 min work)
- With the point of a small knife, split the bellies of the
ANCHOVIES and scrape out the guts (black lumps and powder)
which can make the stock taste sour. Some people remove the heads,
but others say leaving the heads on makes a better stock. I leave
them on, or toss them in if they break off.
- Some people dry pan roast the anchovies over moderate heat,
tumbling for about a minute. This is said to reduce "fishy taste".
I don't see this as helpful.
- Cut DAIKON into slices about 3/8 inch thick. Slice ONION
about 1/4 inch thick. Crush GARLIC very lightly. Cut off white
parts of SCALLIONS, discarding the green parts. Mix all.
- Place Anchovies and Kelp in a pot with 4 cups
Cool Water. Let soak for at least 20 minutes.
- Meanwhile: Place the Vegetable mix in a 5 quart pot
with 8 cups Water. Bring pot to a boil and simmer slowly for
30 minutes.
- Pour Anchovies and Kelp into the pot with the
vegetables, along with their Soaking Liquid. Bring to a boil
and simmer, uncovered, for another 10 minutes - not longer or the
flavor will start to degrade.
- Strain the Stock, discarding the solids (I eat the kelp, and
eat the Daikon slices with a dip of salt and my favorite Philippine
vinegar).
- This stock can be kept refrigerated for 3 to 4 days, but for
longer storage see the "Storage Problem" section of our
Soup Stock / Broth page.
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