Dashi Recipe

1. 1

   Place the water in a medium saucepan.

2. 2

   Add the kombu.

3. 3

   Bring to a low boil over medium-high heat.

4. 4

   Reduce the heat to low (if the water continues to boil, the stock will not be totally clear) and simmer for 5 minutes.

5. 5

   Add the bonito flakes and stir.

6. 6

   Turn off the heat and let stand for 2 minutes to allow the bonito flakes to settle.

7. 7

   Skim off any foam.

8. 8

   Line a large colander or strainer with cheesecloth and set it over a large bowl; carefully pour the dashi through to strain it.

9. 9

   Discard the kombu and bonito flakes.

10. 10

    The stock is ready for use and can be refrigerated for up to 3 days, but is best used the day it is mad.

No additional tips available.