Photo by Peden & Munk
The base for countless dishes in Japanese cooking. This method requires just 30 minutes to soak the kombu, unlike some that call for overnight soaking.
Recipe information
Yield
4 servings
Ingredients
2 (6x5-inch) pieces dried kombu
1 1/2 ounces bonito flakes (about 3 packed cups)
Preparation
Step 1
Combine kombu and 8 cups water in a large saucepan. Let sit until kombu softens, 25–35 minutes. Bring to a boil over medium heat. Immediately remove from heat; fish out kombu and discard.
Step 2
Add a splash of water to pot to cool liquid slightly. Add bonito flakes and stir once to submerge them. Return to a gentle boil, reduce heat, and simmer gently, skimming off any foam, 5 minutes. Let steep off heat, 15 minutes.
Step 3
Strain dashi through a fine-mesh sieve or cheesecloth-lined colander into a medium bowl; do not press on solids.
Do Ahead
Step 4
Dashi can be made 2 days ahead. Let cool; cover and chill.
