Ingredients
- 2 (4-inch) square pieces kombu
- 2 1/2 quarts water
- 1/2-ounce bonito flakes or katsuobushi, about 2 cups
Directions
Put the kombu in a 4-quart saucepan, cover with the water and soak for 30 minutes.
Set the saucepan over medium heat until the water reaches 150 to 160 degrees F and small bubbles appear around the sides of the pan, 9 to 10 minutes.
Remove the kombu from the pan. Increase the heat to high and bring to a boil, 5 to 6 minutes. Reduce the heat to low and add the bonito flakes. Simmer gently, stirring frequently, for 10 minutes.
Strain the liquid through a fine mesh strainer lined with muslin or several layers of cheesecloth. Reserve the bonito flakes for another use.
Store in an airtight container in the refrigerator. Use within 1 week or freeze for up to a month.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 9 reviews
By hugheml
Roswell, GA
on April 28, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I sometimes substitute 6 or 8 dried shiitake mushrooms in place of the bonito flakes for a vegetarian recipe.
By bicycler
philadelphia
on March 25, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
The miso soup was excellent based on this dashi recipe, and this is standard and correct dashi. But one warning for those who make this: it will stink up the house--unless you're accustomed to making it, or you have a real hood (i.e., a professional one that vents to the outside--which I don't at present.
By Kweli
Toronto
on March 28, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Used this as the base for Miso soup, the soup ended up tasting great. To the person that said Bonito is too expensive.... shop somewhere else. I was able to get two recipes worth for 2 dollars
Read all 9 reviews