Dashi Stock

Directions

1. 1
   Place the prepared kelp stock in a large pot over medium heat and heat up to 175° F. At this temperature you will begin to see little tiny bubbles building up and covering the side of the pot. Do not bring the stock to a boil. Add the fish flakes all at once, gently pushing the flakes down into the stock with a spatula. Wait for the stock to come to a gentle simmer, and then quickly turn off the heat. Leave the fish flakes in the stock for about 5 minutes.
2. 2
   Strain the stock through a moist paper towel-lined strainer, ensuring that none of the fish flakes pass into your stock, and reserve the fish flakes. Dashi should be very clean and clear; it will be much more flavorful than kelp stock. For best results, use it within three days, or store it in the freezer for later use.
3. 3
   After making your first dashi stock, be sure to make a second stock. Combine 6 cups kelp stock and the leftover katsuoboshi. Bring to a gentle boil, lower the heat to medium-low, and cook for 10 minutes. Add 1 cup of tightly packed katsuobushi and turn off the heat, then let sit for 5 minutes. Strain through a moist paper towel-lined strainer.