Homemade Dashi

1. 1

   In a pot, soak the kelp in water for at least 15 minutes. You can even soak it overnight.

2. 2

   Bring the pan to a low simmer for about 10 minutes or until about to boil. Remove the kombu and add the bonito flakes. Bring it to a boil then simmer for 20 seconds, skimming as you go. Cover until the flakes sink then turn the heat off and strain.

3. 3

   You can use the dash to make miso soup, udon, oyako donburi, etc. I like to store the extra dashi in Mason jars and refrigerate up to a week.

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