Dashi Recipe

Directions

1. 1
   Place the water in a medium saucepan.
2. 2
   Add the kombu.
3. 3
   Bring to a low boil over medium-high heat.
4. 4
   Reduce the heat to low (if the water continues to boil, the stock will not be totally clear) and simmer for 5 minutes.
5. 5
   Add the bonito flakes and stir.
6. 6
   Turn off the heat and let stand for 2 minutes to allow the bonito flakes to settle.
7. 7
   Skim off any foam.
8. 8
   Line a large colander or strainer with cheesecloth and set it over a large bowl; carefully pour the dashi through to strain it.
9. 9
   Discard the kombu and bonito flakes.
10. 10
    The stock is ready for use and can be refrigerated for up to 3 days, but is best used the day it is mad.