Dashi - Alton Brown

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READY IN: 1hr
YIELD: 2 quarts
UNITS: US

INGREDIENTS

Nutrition
  • 2
    pieces kombu, in 4 inch pieces
  • 12
    ounce bonito flakes, about 2 cups (or katsuobushi)
  • 2 12
    quarts water
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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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