Basic Dashi Stock for the First Pressing

1. 1

   Wipe off the konbu seaweed with a dish cloth.

2. 2

   Put the water in a pot, add the konbu seaweed and let it sit for 30 minutes to 1 hour.

3. 3

   Turn on the heat and remove the kombu just before the water boils.

4. 4

   Turn off the heat for a moment.

5. 5

   Add the bonito flakes and turn on the heat again.

6. 6

   Simmer for 1-2 minutes and turn off the heat.

7. 7

   Skim the scum off the surface.

8. 8

   When the bonito flakes sink to the bottom of the pot, pour through a fine-mesh strainer lined with paper towels.

9. 9

   You can make niban dashi (second dashi), by adding more bonito flakes to the konbu and bonito flakes you just used.

No additional tips available.