Dried Small Sardines, Bonito Flakes, and Kombu Dashi Stock

1. 1

   Remove the heads and dark parts of the guts from the niboshi.

2. 2

   Break in half.

3. 3

   Gently wipe the kombu with kitchen paper.

4. 4

   Add the water, niboshi and kombu in a pot.

5. 5

   Leave overnight if possible.

6. 6

   Heat the pot over a medium heat, remove the kombu when it floats to the surface.

7. 7

   After the water has come to a boil, simmer over low heat for about 5 minutes while scooping off the scum from the surface of the water.

8. 8

   Add 2 tablespoons of water (not listed), turn off the heat.

9. 9

   Add the bonito flakes and turn the heat back on again.

10. 10

    When it comes to a boil, turn off the heat.

11. 11

    After the bonito flakes sink to the bottom, pour the dashi stock through a sieve to strain.

No additional tips available.