How To Make Dashi, A Foundation Stock In All Japanese Cooking

1. 1

   Add 8 cups of the water and the kombu to a large stockpot and let it steep for 30 minutes.

2. 2

   Place the stockpot over medium heat and bring to a boil.

3. 3

   Remove the kombu.

4. 4

   Add the remaining 2 tablespoons water to slightly reduce the liquids temperature.

5. 5

   Add the bonito and stir it once to mix it in.

6. 6

   As soon as the liquid comes to a boil again, decrease the heat to low and simmer for 5 minutes.

7. 7

   Remove any scum that appears on the surface, which can affect flavor.

8. 8

   Turn off the heat and let the liquid steep for 15 minutes.

9. 9

   Strain the liquid through a fine sieve or cheesecloth.

10. 10

    Dont squeeze the bonito flakes.

11. 11

    Discard the bonito flakes after using.

No additional tips available.