Dashi: Traditional Japanese Stock
8½ cups water
1 6-inch piece kombu (dried kelp)
1 cup dried bonito flakes
Clean kombu by wiping it lightly with a damp cloth.
Using a sharp knife, mark an X on the kombu.
In a large saucepan, combine the water and kombu. Let the kelp soak overnight or for at least one hour.
Bring to a boil. Remove and discard kombu.
Remove saucepan from heat and add bonito flakes. Cover pan and let stand for 5 minutes.
Line a sieve with a cheesecloth and strain stock into a large bowl.
Use dashi immediately or cool and store refrigerated for up to one week.
Pairs Well With
An important base stock for many Japanese recipes.