Basic Japanese Dashi
- Yield:Makes about 2 quarts
- Active time:3 minutes
- Total time:15 minutes
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Ingredients
- 2 quarts (2L) water
- 1 ounce (30g) dried kombu (see note above)
- 1 ounce (30g) packed dried bonito flakes (katsuobushi, see note above)
Directions
-
1.
Combine water and kombu in a medium saucepan. Bring to a bare simmer over medium heat. Remove from heat and add bonito flakes. Let stand for 5 minutes. Strain through a fine mesh strainer and discard kombu and bonito, or reserve to make a second, weaker batch of dashi. Dashi can be stored in the refrigerator for up to 1 week.