Dashi

1. Stage

Soak the kombu: In a medium pot, add the kombu and 8 cups water, and set it over medium heat until it’s just about to come to a simmer, uncovered. The water should not boil. This will take 15 to 20 minutes. The kombu will expand quite a bit and the water will be pale yellow. Use tongs to remove the kombu from the pot and discard it. You can also reserve it in the fridge to make a second lighter batch of dashi.

2. Stage

Add the katsuobushi: Add the katsuobushi to the pot and bring it to a boil over medium-high heat, uncovered. Immediately remove the pot from the heat. The flakes will float in a soggy layer on top of the water. Let the flakes sink to the bottom of the pot and let them steep for 15 minutes— no need to push them down, they will sink on their own.

3. Stage

Strain the dashi: Set a fine mesh strainer over a large bowl or an 8-cup glass measuring cup. Pour the dashi through the strainer. You will have what looks like a golden broth. Discard the katsuobushi or save them along with the kombu for a second batch of dashi. To make a second batch of lighter dashi : Add the spent kombu, katsuobushi, and 6 cups water in a pot, and bring it to a boil. Scoop out the kombu right before it comes to a boil. Let the dashi steep off the heat for 15 minutes and strain. The dashi can be stored in the refrigerator for up to a week or frozen for up to 3 months. Did you love the recipe? Leave us some stars below!