Dashi

1. 1

   COMBINE KOMBU AND WATER in a medium saucepan and bring to just under a boil, then remove from heat.

2. 2

   Use tongs to remove and discard the kombu.

3. 3

   Sprinkle the bonito flakes into the pan and let steep until they sink to the bottom, about 3 minutes.

4. 4

   Strain broth through a fine sieve before using.

5. 5

   Dashi can be kept in an airtight container in the refrigerator up to 4 days.

6. 6

   Kombu (also called kelp) is a type of sun-dried seaweed that has been processed into sheets.

7. 7

   It should not be rinsed with water before using or it will lose some of its flavor; instead, lightly wipe it with a dry cloth.

8. 8

   Unopened packages will keep indefinitely; after opening, store kombu in a resealable plastic bag in a cool, dry place and use within six months.

9. 9

   Bonito flakes are made by boiling, smoking, sun-drying, and then flaking fresh bonito, a type of small tuna.

10. 10

    Store in an airtight container in a cool, dry spot for as long as a year (check the label for a freshness date).

No additional tips available.