This delicious Japanese broth is bursting with umami and makes the perfect base for my Homemade Miso Soup!
- 1/4 ounce kombu
- 4 cups water
- 1 cup bonito flakes
- Place the kombu and water in a 2 to 3 quart saucepan. Set over high heat and keep a close eye on it. Once it starts to show signs that it’s about to boil, take it off the heat. Gently stir in the bonito flakes. Return to stove, this time over low heat and let steep for 5 minutes, undisturbed.
- Set a colander or strainer over a bowl and line it with a piece of damp cheesecloth. Pour dashi into strainer to strain out the kombu and bonito flakes.
- Use immediately or let cool fully before covering and refrigerating.
- Find bonito and kombu in the ethnic aisle of the grocery store, online or at specialty Asian food markets.