Dashi, Japanese Soup Stock (one quart)

5 and 1/4 cups of cold water 4-inch square of kombu (dried kelp) 1/2 cup flaked katsuobushi (dried bonito)

Sponge kelp clean and cut into a half-inch fringe.

Put in a medium saucepan with cold water and bring just to a boil over moderate heat.

Remove kelp (and reserve for one more stock making session).

Return water to a boil, stir in bonito, remove from heat and let sit for 2-3 minutes.

Strain (also reserving bonito for one more round) and use as needed. The stock will keep for a few days in the refrigerator.

To make Second Dashi use the same method above with the reserved bonito and kombu.

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