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Dashi Stock (Konbudashi)
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Prep Time:
5 minutes
Cook Time:
5 minutes
Total Time:
60 minutes
Authentic Japanese dashi stock made with bonito flakes and seaweed, essential for flavorful dishes.
Ingredients:
  • 1 ounce dashi kombu (dried kelp)
  • 1 quart water
  • 0.5 cup bonito flakes
Instructions:
  • Gently clean the kombu with a paper towel to remove any dirt, ensuring not to remove the natural powdery layer. Place the kombu in a saucepan with water and let it soak for 30 minutes until softened.
  • Remove the kombu from the water and make several lengthwise slits in the leaf. Return the kombu to the water and bring it to a boil. Remove the kombu as soon as the water boils to avoid any bitterness in the stock.
  • Mix the bonito flakes into the kombu-flavored water, bring to a boil, then remove from heat. Let the broth cool until the bonito flakes settle. Strain the dashi using a cheesecloth-lined strainer or a coffee filter.

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