Dashi is the mother of Japanese dishes made of two ingredients – kombu and katsuobushi). it is very simple and straightforward.
Katsuobushi is shaved bonito (dried tuna)
Konbu is edible kelp
High quality ingredients is extremely important to make good dashi.
Ingredients
- 4-1/2 cups water
- 1 2 inch square of Kombu
- 2-1/2 cups shaved katsuobisho flakes
Preparation
- Combine water and Kombu is a saucepan
- VERY slowly over the course of 15 minutes raise the temperature of the water to 150 degrees F
- Remove the Kombu
- Bring to a boil
- Add the katsuobishi flakes and submerge them
- Immediately lower the heat to low simmer
- Cook for 2 minutes
- Remove from heat and let stand for 5 minutes. The katsuobishi will drop to the bottom of the pot
- Pour through strainer lined with paper towels