This is real dashi stock from scratch, not made with instant granules or packets. A clear, pure, savory stock made from dried bonito flakes and edible seaweed, it's a foundation of Japanese cooking.
Preparation Time
5 mins
Cooking Time
5 mins
Total Time
10 mins
Calories
12 Calories
Recipe Instructions
Step 1
Wipe off any dirt from kombu with a paper towel, being careful not to rub off the white powdery deposits on the seaweed. Soak kombu in water in a saucepan for 30 minutes to soften.
Step 2
Transfer kombu to a cutting board; cut several slits, lengthwise, into the leaf. Return kombu to water in the saucepan; bring to a boil. As soon as water begins to boil, remove kombu to prevent stock from becoming bitter.
Step 3
Stir bonito flakes into kombu-flavored water; bring back to a boil, then remove pan from heat. Allow dashi to cool. When bonito flakes settle on bottom, strain dashi through a strainer lined with cheesecloth or a coffee filter.
