Dashi

🛒 Ingredients

• Water 200 g · 0 kcal
• Dried Kombu (Kelp) 1 g · 1 kcal
• Katsuobushi (Bonito Flakes) 1 g · 3 kcal

👨‍🍳 Instructions

1. Gently wipe the kombu with a damp cloth to remove any impurities; do not wash off the white powder, as it contains much of the umami.
2. Place the kombu and water in a pot and let it soak for at least 30 minutes, or ideally a few hours in the refrigerator.
3. Place the pot over medium-low heat and slowly bring it to a gentle simmer, removing the kombu just before the water boils.
4. Turn off the heat, add katsuobushi (bonito flakes) to the pot, and let it steep for 5-10 minutes until the flakes sink.
5. Strain the dashi through a fine-mesh sieve lined with cheesecloth to remove all solids; do not squeeze the flakes to avoid bitterness.
6. The clear dashi is now ready to be used as a versatile base for various Japanese soups, stews, and other dishes.