Kombu-Bonito Dashi

Serves	yields 6 cups
Region	Japanese
From book	Slightly Adapted from Authentic Japanese Cuisine for Beginners

Kombu-bonito dashi is a stock made from bonito flakes (made from dried, smoked Slipjack tuna) and dried kelp (kombu). It is an essential ingredient in Japanese cuisine and is the base for many soups, simmered dishes, and ramen. If you ever had Miso soup, you’ve had dashi.

Ingredients

5 inch kombu
2 cups shaved bonito flakes
6 cups water

Note

You can buy the ingredients to make dashi in Asian grocery stores. The ingredients will be located in the dried goods section.

Directions

Step 1
Wipe kombu with a damp towel (do not remove the flavorful white powder; only remove the sand).
Step 2
In a Dutch oven, add the water and the kombu. Raise heat to high. When tiny bubbles form, remove the kombu. You want to remove the kombu just before it reaches a boil, otherwise it will release an odor.
Step 3
When boiling, add bonito flakes. Remove from heat and let the bonito flakes sink; steep for 2 minutes.
Step 4
Strain the stock through a cheesecloth or fine mesh sieve. Gently press liquid through. Do not squeeze the cheesecloth, as the dashi will become cloudy if you do.