Dashi

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Dashi

Yield: 1 quart

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Ingredients

• 4 cups water
• 1 large piece kombu (½ oz)
• ½ cup katsuobushi flakes (see vegan tip)

Instructions

1. Cut the kombu into 1 inch strips and put them in a pot with the water. Heat the dashi to below a simmer and cook for 10 minutes. Do not boil. The result will be bitter.
2. Turn off the heat, add the katsuobushi, and let it steep for 5 minutes.
3. Strain the dashi and discard the kombu and katsuobushi. Dashi will keep in the fridge for 3 days.

Tip

Tip: For a vegan kombu dashi, simply skip Step 2.