Dashi
5m prep 5m cook 10m ready
About 4 cups A foundation of Japanese cuisine, this stock is made quickly from just three ingredients: water, kombu (dried kelp) and katsuobushi (dried bonito flakes). Both of these ingredients can be found in Asian markets and at some well-stocked grocery stores. Dashi should never be boiled or cooked for too long, nor does it freeze well. Though we prefer scratch-made dashi, do not dismiss the instant kind known as hon dashi, which need only be dissolved in water (follow the directions on the package for specific amounts).
Let's Cook
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Step 1.
Combine in a saucepan over high heat: One 5 × 4-inch piece kombu; 4 ½ cups cold water
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Step 2.
Bring almost to a boil. Immediately remove from the heat and stir in: ⅓ cup katsuobushi
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Step 3.
Let stand until the flakes begin to sink, 2 to 3 minutes. Strain at once. Let cool uncovered, then refrigerate covered. Reheat dashi gently, and use within 4 days.
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