Here is my standard dashi recipe. The kelp is loaded with savoriness, a taste we call “umami” in Japan. This recipe is for 2 quarts of dashi, but you can easily double the quantities and freeze leftovers for up to 2 months.
Recipe information
Yield
makes 2 quarts
Ingredients
2 large pieces kombu, approximately 10 by 4 inches each, gently wiped with a damp towel
2 quarts plus 1 cup water
3 cups packed katsuobushi (dried bonito flakes)
Preparation
Place kombu and water in a large stockpot and let it soak at room temperature for at least 20 minutes. You can soak longer, too, even overnight, which will allow the kombu to release more flavor. Bring to a boil over high heat. Remove the kombu and decrease the heat so the liquid is simmering. Add the katsuobushi and gently mix into the liquid; don’t stir vigorously. Simmer for 10 minutes longer, then strain through a fine-mesh sieve.
