Makes 1 gallon
A primary ingredient in Japanese cooking, dashi is a broth made by simmering flakes of dried bonito tuna (katsuobushi) with pieces of seaweed. Dashi is the base for miso soup, but is also a flavorful base for vegetable soups or brothy noodle dishes. You’ll find kombu sheets and bonito flakes at specialty Asian markets or online.
Ingredients
- 1 gallon cold water
- 1 (3-inch) square kombu
- 2 oz dried bonito flakes (katsuobushi)
Directions
- Wipe the kombu with a damp cloth to remove any sand. Do not remove the white powder, which is flavorful sea salt. Be sure to cut your square with sharp scissors or a knife. Do not tear or slash, as exposing the interior of the kombu can result in undesirable flavors and a gelatinous texture.
- Add the kombu to the cold water in a pot. Over medium heat, heat to just below a boil. Remove the kombu just before the water boils.
- Add the bonito flakes and remove from the heat. Steep for 5 minutes, then strain.
