- 2 quarts (2L) water
- 2 ounces (60g) dried kombu (see note above)
- 3/4 ounce (20g) packed dried bonito flakes (katsuobushi, see note above)
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.