Japanese Bonito Dashi
This Japanese dashi, made by simmering kelp and katsuobushi (bonito flakes), is a foundational broth base for a wide variety of Japanese dishes.
Ingredients
kelp (lightly wiped clean with a damp cloth)
10 cm
bonito flakes
30 g
water
1200 ml
Instructions
1
Soak kelp
Wipe the kelp clean with a damp cloth, soak in 1200 ml of cold water, and refrigerate for 6–8 hours.
2
Heat kelp soup
Heat the kelp soup from step (1) over low heat until it reaches about 90°C, or until small bubbles appear around the edge of the pot, then remove the kelp.
3
Add bonito flakes
Continue heating the broth until boiling, add the bonito flakes, and cook for about 30 seconds before turning off the heat.
4
Strain
After the bonito flakes settle, strain through a fine cheesecloth and take the broth; the dashi is complete.
