Homemade Japanese Dashi Stock Recipe 🐟 #japanesefood

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Pour cold water into a pot and add dried kelp (kombu). Let soak until softened, at least 30 minutes. (Can soak overnight in refrigerator with lid on.)

Step 2

Heat pot slowly over medium-low to medium heat. Bring to almost boiling, then remove kombu and reserve.

Step 3

Increase heat and bring liquid to a boil. Skim off any foam from the surface.

Step 4

Reduce to a simmer and add water. Add bonito flakes (katsuobushi) and let sink naturally without stirring. Steep for 3 minutes, or 5 minutes if heat is turned off.

Step 5

Strain the dashi through a fine mesh cloth-lined sieve into a bowl. Do not squeeze the solids.

Step 6

Use in your favorite Japanese recipes and enjoy!