Dashi – Bonito Flakes and Kombu Kelp
Servings Prep Time
4servings 5 minutes
Cook Time Passive Time
15minutes 30minutes
Servings Prep Time
4servings 5 minutes
Cook Time Passive Time
15minutes 30minutes
Ingredients
  • 4cup water960ml
  • 0.5oz komubu kelpabout 10cm x 10cm
  • 0.7oz dried bonito flakes
Instructions
  1. Wipe the kelp with a wet paper towel. Put the kombu kelp and the bonito flakes in water.
  2. Bring the water to a boil slowly on low or medium heat. NEVER USE HIGH HEAT. Simmer the mixture for 2-3 minutes. (The whole process should take about 12-15minutes)
  3. Strain the dashi through a sieve over a bowl.
  4. If you are not using the dashi right away, save it in a bottle and keep in the refrigerator for 3-5 days, but remember that fresh dashi is the best.
Recipe Notes

The most important thing is that bring the water to a boil very slowly on low to medium heat instead of using high heat. Never use high heat.