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Recipe courtesy of Alton Brown

Show: Good Eats

Episode: Pantry Raid XII: Turning Japanese

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Total:: 1 hr
Prep:: 5 min
Inactive:: 30 min
Cook:: 25 min

Yield:: 2 quarts dashi

Level:: Intermediate

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.

My Private Notes

Name: Dashi
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 2 quarts dashi
Ingredients: 2 (4-inch) square pieces kombu; 2 1/2 quarts water; 1/2-ounce bonito flakes or katsuobushi, about 2 cups