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Impart Japanese flavors to your dishes with this easy homemade dashi recipe.

• prep time: 5 MINUTES
• cook time: 20 MINUTES
• total time: 55 MINUTES
• yield: 6 CUPS 1X
• category: SOUP
• method: BOILING
• cuisine: JAPANESE

INGREDIENTS

6 cups water

20 grams kombu (preserved kelp)

4 cups katsuobushi (dried, shaved bonito flakes)

INSTRUCTIONS

1. Add water and kombu to a stockpot and let kombu steep at room temperature for at least 30 minutes (you can soak the kombu for up to 6 hours if you have the time to wait).
2. Place the pot over medium heat and bring to a boil.
3. Remove kombu right before the water reaches a full boil.
4. Turn heat off and allow liquid to cool slightly (you can also add a tablespoon or two of cold water to cool quicker).
5. Add bonito flakes and stir until mixed in. Bring liquid to a boil again.
6. Once boiling, decrease the heat to low and lightly simmer for 5 minutes, skimming off any foam that rises to the top.
7. Turn off heat and let steep for 10-15 minutes.
8. Strain liquid through a cheesecloth or a fine sieve to remove bonito flakes from the liquid (straining through a couple paper towels will work in a pinch).
9. Use dashi immediately, or store in the fridge for up to one week. You can also store unused dashi in the freezer for a month or so.