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April 16, 2011


adapted from Asian Supper
yields: 2 1/2 quarts of dashi

2 square pieces   kombu (4-inches)
2 1/2 qrt            water
1/2 oz                bonito flakes (katsuobushi), about 2 cups

Dashi Ingredients

1. Put the kombu and water in a 4-quart saucepan, and soak for 30 minutes.
2. Set the saucepan over medium heat until the water reaches 150 to 160 degrees F and small bubbles appear around the sides of the pot, 9 to 10 minutes.

Soaking Kombu

3. Remove the kombu from the pot. Turn the heat to high and bring to a boil, 5 to 6 minutes.
4. Add the bonito flakes to the water and remove from heat. Let sit for 5 minutes, until the flakes sink to the bottom.

Soaking Bonito Flakes

5. Skim the foam off the top, then strain the broth using a cheesecloth or a fine sieve.

Straining Dashi Stock

6. Use immediately or store in an airtight container in the refrigerator. Use within 1 week or freeze for up to a month.
*Note: The first brew is called ichiban dashi. You can repeat the process with the same amount of water to make niban dashi, or second brew, which will be weaker tasting. Add a bit more fresh katsuobushi. Generally this weaker tasting broth is not used for soups but for simmered dishes.

Printable Recipe

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