Bonito Dashi

This standard Japanese soup stock is a simple broth of seaweed and dried fish.

Rated 4 from 2 votes

Prep Time

Total Time

35M

Servings

4 servings

2 (4 inch) pieces dashi kombu (dried kelp)

4 cups water

1/2 ounce bonito shavings (dry fish flakes)

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Wipe the kombu with a damp cloth to clean it, then cut into 1 inch pieces, and place into a saucepan along with the water. Let stand 15 to 20 minutes.

Bring the kombu to a rapid simmer; reduce to a slow simmer over low heat. Sprinkle in the bonito shavings and simmer a few minutes more until the flakes have sunk to the bottom of the saucepan. Remove from the heat and let stand a few minutes. Strain through a mesh strainer before using.

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Instructions

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