How To Make Dashi
Makes about 2 cups
- 2 cups
2-inch piece kombu
- 1/2 cup
loosely packed dried bonito flakes (katsuobushi), optional
Combine 2 cups water and 2-inch piece kombu in a 1-quart saucepan and set over medium heat.
Remove the kombu from the water just before it comes to a full boil.
Add 1/2 cup loosely packed dried bonito flakes, if using, and let the water come to a rapid simmer. Continue simmering for about 1 minute.
Remove the pan from heat and let the bonito steep in the broth for an additional 5 minutes.
Strain the bonito flakes from the both. Add additional water, pouring through the strained bonito, if needed to make 2 cups.
The broth can be used immediately, refrigerated for up to a week, or frozen for up to 3 months.
Storage: Refrigerate in an airtight container for up to 1 week or freeze for up to 3 months.