Katsuobushi Kombu Dashi


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

  1. Combine water and Kombu is a saucepan
  2. VERY slowly over the course of 15 minutes raise the temperature of the water to 150 degrees F
  3. Remove the Kombu
  4. Bring to a boil
  5. Add the katsuobishi flakes and submerge them
  6. Immediately lower the heat to low simmer
  7. Cook for 2 minutes
  8. Remove from heat and let stand for 5 minutes. The katsuobishi will drop to the bottom of the pot
  9. Pour through strainer lined with paper towels