Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
- 6 1/2 cups water
- 3 inches dried kombu (kelp) seaweed
- 2 ounces bonito (dried fish) flakes
As the water comes to a fast simmer and just before the boil, remove the kombu from the water and add the bonito flakes.
Turn the heat off and leave the pot uncovered for 20 minutes.
The bonito flakes fall to the bottom of the pan when the dashi is ready to be strained.
Use a fine mesh strainer to strain the bonito flakes out of the dashi.