How To Make Dashi Stock Using Konbu Seaweed and Bonito Flakes

1. 1

   Wipe the surface of the kombu with a tightly wrung out cloth.

2. 2

   Put the water in a pan, and soak the kombu for about 30 minutes.

3. 3

   Turn the heat on to medium.

4. 4

   Take the kombu seaweed out just before the water comes to a boil.

5. 5

   Turn the heat down to low.

6. 6

   Add the bonito flakes.

7. 7

   They will sink down to the bottom of the pan.

8. 8

   When they float back up, turn the heat off.

9. 9

   Strain though a clean cloth or a fine mesh strainer lined with paper towels and it's done!

10. 10

    This is how it should look.

11. 11

    To make dashi stock using dashi stock granules, use 1 heaping teaspoon (4 g) per 3 cups (600 ml) of water.

12. 12

    I've also written instructions for making a small amount of dashi using kombu and bonito flakes, which is useful to know.

13. 13

    See.

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