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1
Put a small piece (3 cm) of kombu in a tea pot.
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2
Add 3 g (1 small packet) of bonito flakes.
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3
Add hot water from an electric tea kettle.
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4
Even when you are making dashi the proper way, the water should not be boiling.
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Cover with a lid and let it steep for 1 to 2 minutes.
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6
Attention: Don't try to squeeze out flavor with a spoon or something.
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You'll extract the bitterness.
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Pour the dashi into a container.
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Tip: 1 small tea pot contains 1 cup (200 ml) of water.
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When adding hot water to the tea pot, if you fill it up to the spout, it will be about 1 cup.
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11
To store: It will keep in the refrigerator for 5-7 days.
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A 500 ml capacity PET bottle is handy for this.
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To reuse the kombu and bonito flakes: Simmer the kombu and bonito flakes you used to make the dashi in mirin and soy sauce.
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Simmer in a small pan over low heat.
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15
You can also simmer it on a low heat setting (150 to 200 W) in the microwave for about 3 minutes.
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16
Julienne the kombu and serve with grated daikon radish.
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It's delicious.
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It's also good in onigiri rice balls or in bentos!
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The core of Japanese cooking is dashi stock.
