Dashi is a traditional Asian stock. The recipe is simple—the only ingredients are dried kelp (seaweed) and flakes of dried bonito, a type of fish. However, both ingredients are packed with flavor, creating a rich, aromatic broth.
Recipe information
Yield
Makes 6 cups
Ingredients
1 (6-inch) piece kombu (dried kelp), wiped lightly with damp cloth*
2 (5-gram) packages (about 1 cup) katsuobushi (dried bonito flakes)*
*Available at Asian markets
Preparation
Step 1
In large saucepan over moderately high heat, combine 6 1/2 cups cold water and kombu. Bring to boil, then remove and discard kombu. Remove pan from heat and stir in bonito flakes. Cover pan and let steep 3 minutes.
Step 2
Strain stock through cheesecloth-lined sieve into large bowl. Use immediately or cool, uncovered, then refrigerate, covered, up to 1 week.
