Making Dashi

MAKING DASHI

Dashi is a stock made from konbu (kelp) and katsuo-bushi (dried bonito fish). Along with shoyu (soy sauce), dashi is used most frequently in Japanese cooking in everything from soups to simmered vegetable dishes. Dashi is the foundation for innumerable dishes.

Place two quarts of cold water in a large deep pot. Take about 20 inches of konbu/kelp (about 1 1/2 oz.), and carefully and thoroughly wipe the konbu with a clean moistened cloth (do not wash kombu as it removes the flavor). Place the konbu into the pot and slowly bring the water to just before the boiling point, regulate the heat so that the water never actually boils. By simmering the konbu in this way you are releasing it's flavor and once the kelp is tender (about fifteen minutes), remove the seaweed.

Add 3 cups of loose bonito flakes and turn off the heat. Once the flakes have sunk to the bottom of the pot (about a minute or two), strain the stock into another pot or receptacle using a colander filled with cheesecloth or a large coffee filter. The finished dashi should be a light golden color and free of any bonito flake particles. You can store dashi in the refrigerator for up to three days but it's best to use as soon as it's made.