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Katsuobushi Dashi
The essential Japanese stock made from kombu and bonito flakes — the base of Japanese cooking. Removing the kombu just before the water reaches a boil avoids the bitterness it releases if left in over direct heat too long.
Total time
45 min
Prep
35 min
Cook
10 min
Difficulty
easy
Cuisine
Japanese
gluten-free
Ingredients
1.5Lcold water
15gkombu, wiped clean
30gkatsuobushi (bonito flakes)
Instructions
1
Combine cold water and kombu in a pot. Let it soak 30 minutes.
2
Heat over medium heat. Remove kombu just before water boils.
3
Bring water to a boil. Add all katsuobushi at once.
4
Turn off heat. Let steep 5 minutes.
5
Strain through a fine sieve. Dashi is ready to use.
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