Dashi is the basis of Japanese cooking. It is very easy and super quick to whip up a batch at home as long as you can find the requisite ingredients, which consist only of konbu kelp, bonito flakes, and water. Of course, these ingredients can be quite pricey, but it really makes the dishes (especially soup and broth) that much more flavorful.
- 20 gram konbu kelp
- 4 cup water
- 20 gram bonito flakes (Japanese: 花がつお hana gatsuo)
- Wipe konbu kelp gently with a damp kitchen towel.
- Place konbu kelp and water in a pot over medium heat. Remove konbu just before water boils.
- Add bonito flakes. When water boils, remove the pot from heat at once.
- When the bonito flakes sink to the bottom of the pot, strain through a sieve to obtain dashi stock. (*)