Recipe courtesy of Alton Brown
Show: Good Eats
Print
Total:
1 hr
Prep:
5 min
Inactive:
30 min
Cook:
25 min
Yield:
2 quarts dashi
Level:
Intermediate

Ingredients

  • 2 (4-inch) square pieces kombu
  • 2 1/2 quarts water
  • 1/2-ounce bonito flakes or katsuobushi, about 2 cups

Directions

Put the kombu in a 4-quart saucepan, cover with the water and soak for 30 minutes.

Set the saucepan over medium heat until the water reaches 150 to 160 degrees F and small bubbles appear around the sides of the pan, 9 to 10 minutes.

Remove the kombu from the pan. Increase the heat to high and bring to a boil, 5 to 6 minutes. Reduce the heat to low and add the bonito flakes. Simmer gently, stirring frequently, for 10 minutes.

Strain the liquid through a fine mesh strainer lined with muslin or several layers of cheesecloth. Reserve the bonito flakes for another use.

Store in an airtight container in the refrigerator. Use within 1 week or freeze for up to a month.

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