Rosemary Bonito Gravy

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a medium saucepan over medium high heat, add the stock, shirodashi, mushrooms, and bonito flakes. Stir to combine and cook until the liquid is hot and steamy. Cut off the heat and steep for 10 minutes.

Step 2

After 10 minutes, pass the liquid through a fine mesh strainer. Set the liquid aside and reserve the rehydrated mushrooms for another use.

Step 3

In another saucepan over medium heat, melt the butter. Once the butter just starts to bubble, whisk in the flour until evenly combined and cook for 30 seconds.

Step 4

While whisking constantly, pour in the steeped stock, making sure the flour fully incorporates into the stock. Continue to simmer, whisking constantly, until the gravy thickens.

Step 5

Cut off the heat, stir in the MSG, garlic, rosemary and salt to taste.

Step 6

Steep the gravy for 5 -10 more minutes and strain one more time through a fine mesh sieve. Serve immediately with a garnish of freshly cracked black pepper or cool completely before storing in the refrigerator overnight.