Kombu dashi

For 1qt/l, you're going to need...


5cwater1 piecekombu kelp1 handfulkatsuobushi


About 10 minutes total (2 minutes active)


>2qt/l saucepanstrainer

Add kombu and water to pan, then slowly bring to a boil over low heat

As soon as water comes to a boil, cut the heat and remove the kombu.

Add katsuobushi to pot and bring back to a boil for 30 seconds, then cut the heat again.

Pour through strainer into a heatproof container.

Use immediately, refrigerate for a week, or freeze indefinitely.