Recipe courtesy of James O'Shea
Total:
17 min
Active:
2 min
Yield:
6 to 6 1/2 cups
Level:
None

Ingredients

Directions

Preparation:

Place the Kelp and spring water in a large stock pot. Slowly bring up to under a boil over medium/medium low heat for 10 minutes or so. As fine bubbles appear at the side of the pot remove a thick piece of Kelp and press your thumbnail into the thickest part of the seaweed. If it pierces the Kelp easily, the flavor has been released. If not, return to the pot for one or two minutes longer. Never allow the water to boil while the Kelp is in the pot. Remove the Seaweed and reserve for other uses. When the stock returns to a boil add 1/2 cup of Spring Water and the Bonito Flakes. Immediately remove from the heat and skim the foam from the surface. When the Bonito Flakes sink to the bottom, strain the stock through a very fine mesh sieve lined with cotton flannel to clarify and remove any particles.

Recipe courtesy of James O'Shea, West Street Grill) .

Categories:

IDEAS YOU'LL LOVE

Classic Hot Wings

Recipe courtesy of Ree Drummond

Baked Chicken Wings

Recipe courtesy of Robert Irvine

Chicken Stock

Recipe courtesy of Alton Brown

Easy Chicken Curry with Vegetables

Recipe courtesy of Melissa d'Arabian

Lentil Vegetable Soup

Recipe courtesy of Ina Garten

Kicked Up Spicy Wings

Recipe courtesy of Ree Drummond

Buffalo Wings

Recipe courtesy of Alton Brown

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          Farmhouse Rules

          10:30am | 9:30c

          Farmhouse Rules

          11:30am | 10:30c

          Farmhouse Rules

          12:30pm | 11:30c

          The Pioneer Woman

          1:30pm | 12:30c

          Chopped

          2pm | 1c

          Chopped

          3pm | 2c

          Chopped

          4pm | 3c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c
          On Tonight
          On Tonight

          Cooks vs. Cons

          9pm | 8c

          Cooks vs. Cons

          12am | 11c
          powered by PubExchange

          Get Cooking