Basic Japanese Dashi
A clear, savory Japanese stock made with kombu and bonito flakes, ready to use as a delicate base for soups, noodles, and simmered dishes.
Prep 5 min · Cook 15 min · Total 25 min · Makes about 2 quarts
Ingredients
- 2 quarts water
- 1 ounce dried kombu
- 1 ounce packed dried bonito flakes
Directions
- Add the water and kombu to a medium saucepan. Set it over medium heat and warm it until the liquid is just barely simmering.
- Take the pan off the heat, then stir in the bonito flakes. Leave the mixture alone for 5 minutes so the flakes can steep.
- Pour the dashi through a fine mesh strainer. Discard the kombu and bonito, or save them for a second, milder batch of dashi. Store the dashi in the refrigerator for up to 1 week.