Dashi

Ingredients

Instructions

1. Make a couple of slits on the kombu with scissors.
2. Let kombu soak covered on the sauce pan with water for at least 1 hour.
3. Heat on medium-low uncovered. Do not bring to a boil. When water reaches 176F, and some bubbles start forming at the bottom. This should take about 10 minutes.
4. Remove kombu and reserve. I can use the kombu to make tsukudani.
5. Add bonito flakes and bring to a boil. Once boiling, reduce heat and simmer for 10 minutes. Steep for 10 minutes.
6. Drain on a fine mesh strainer. Don't press or squeeze. I can use the bonito flakes to make furikake.
Don't throw away used kombu and bonito flakes.
Reuse them to make Tsukudani.