For 75 cl25 g bonito flakes
4 pieces kombu (kelp) 7,5 cm in length
Pour water into a large bowl. Add kombu. Soak for 1 h. (For thicker taste, soak overnight instead). Cook the kombu water over medium heat for about 5 m or right until the kombuwater starts boiling. Set aside for 2 h. Remove kombu from water and discard it, , as it would give a peculiar taste.
Boil the kombu water. Add all bonito flakes to it. Boil the kombu water again over low heat for about 1 m.
Turn off heat and let the kombu water sit undisturbed for 1 h or until the bonito flakes come down and stay at bottom. (For thicker taste, soak overnight instead)
Using a fine mesh strainer, strain the kombu water into a medium pot. Discard the bonito flakes after firmly pressing them on strainer.
Cool the kombu water down. Use it right away or later. Keeps for up to 3~4 days if refrigerated. If being frozen in ice tray, it can be used much later.
Dashi soup is one of the most fundamental ingredients used for a great number of Japanese recipes including dipping sauces, soups and simmered dishes.
Use a more elaborate soy dashi recipe.
