Dashi (Japanese Soup Stock)

Serious Eats writes: Kombu and shaved katsuobushi are widely available at Japanese grocers or in the Asian section
of most large supermarkets. https://www.seriouseats.com/basic-japanese-dashi-recipe

Ingredients

• 2 quarts (2 L) water
• 1 ounce (30 g) dried kombu
• 1 ounce (30 g) packed dried bonito flakes (katsuobushi)

Directions

1. Combine water and kombu in a medium saucepan. Bring to a bare simmer over medium heat. Remove from heat
   and add bonito flakes. Let stand for 5 minutes.
2. Strain through a fine mesh strainer and discard kombu and bonito, or reserve to make a second, weaker batch of
   dashi. Dashi can be stored in the refrigerator for up to 1 week.

Find Similar Recipes