Prep 5 mins
Cook 15 mins
from the editors of Consumer Guide, Japanese Cooking Class Cookbook
- Wipe kelp [10 cm square] gently with a damp cloth to remove any sand [but not the white powder] that may adhere to the surface.
- Using scissors, cut kelp crosswise into 4 equal strips.
- Place kelp and 1 quart water in a 2-quart saucepan. Heat to boiling over medium heat; Just Before the water boils, remove and discard the kelp.
- Add 1/3 c cold water to pan to stop the boiling. Immediately add bonito flakes to the pan.
- When stock reaches full boiling, remove from the heat immediately.
- Allow bonito flakes to settle to the bottom of the pan (this takes about 1 minute). Strain stock through a cheesecloth-lined sieve
- Discard bonita flakes.
- NOTE: products are available to make "instant" dashi -- known generally as "dashi-nomoto" or "hon-dashi". Both simply require just the addition of boiling water and both produce a very satisfactory substitute for freshly made dashi.