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.
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By Kweli
Toronto
on March 28, 2011
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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
By tonnerrebird
Bellevue, WI
on February 27, 2011
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An easy recipe to follow and delicious. I was able to find some ingredients locally and purchased others at reasonable prices at an online asian grocery. Between this dashi recipe and Alton's miso soup recipe, I had miso soup for lunch for a week.
By amyvb1
Washington, DC
on January 23, 2011
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Followed the instructions exactly, including using my probe thermometer to make sure I had the temperatures correctly. Made a fabulous base for AB's Miso Soup. Fortunately my local Japanese market is very reasonably priced, so I have a pantry stocked full of kombu and bonito flakes now for whenever I want Dashi. Next time I'll make a double batch to keep in my freezer for future use.
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