Dashi (Basic Stock)

     Dashi is basic to Japanese cooking and is quickly and easily made. It may be kept refrigerated for 2 days. Even simpler to make (and useful to have on hand) is instant dashi, sold in packets.

Ingredients
6 cups water
2 inch (5 cm) square kombu (dried kelp)
3 tablespoons katsuobushi (dried flaked bonito)

Cooking Method

1. Bring water to a boil. Wash dried kelp under cold tap and add to the water as it comes to a boil.
2. Stir and let boil for 3 minutes then remove from water and add flaked bonito. Allow to come to a boil and remove from heat immediately.
3. Leave for a few minutes until flakes settle, then strain and use as required.

Related Recipes
Kuya Mushi (Steamed Egg Custard With Tofu)

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