Dashi (Japanese Sea Stock)

japanese soup/stew spring gourmet

N/A

Makes about 6 cups

Source

Ingredients

6 cups cold water

1 oz (30 grams) kombu (dried kelp), about 20 square inches

2 (5-gram) packages katsuo bushi (dried bonito flakes), about 1 cup

Method

Bring cold water and kombu just to a boil in a large saucepan over high heat. Remove from heat and remove kombu (saving it for pickled Napa cabbage ). Sprinkle katsuo bushi over liquid; let stand 3 minutes and, if necessary, stir to make katsuo bushi sink. Pour through a cheesecloth-lined sieve or a coffee filter into a bowl.