- 2 quarts water
- One 6-inch square kombu (kelp)
- 1 cup tightly packed katsuobushi (bonito fish flakes)
- Wipe the kombu with a damp cotton cloth or paper towel.
- In a large pot, bring the water and kombu almost to a boil over low-medium heat. Cook the kombu for 10 minutes.
- Remove the kombu and preserve for the dashi preparation. Add the fish flakes all at once and count to 10.
- Turn off the heat, skim off any foam, and let the mixture stand for 2 minutes.
- Strain the stock through a sieve lined with a tightly woven cotton cloth. Discard the bonito flakes, or preserve them for the second stock.
- Refrigerate the stock, tightly covered, for up to four days, or freeze it.
Tips/TechniquesThis segment appears in show #2807.
Recipe reprinted from The Japanese Kitchen, Harvard Common Press 2002
© 1997 Hiroko Shimbo
Used with permission