Dashi (sea stock) is a simple stock that serves as the base in many Japanese recipes, including Miso Soup.
About 6 cups.
- 6.5 cups cold water
- 2 oz. Kombu (dried kelp)
- 10 g. Katsuobushi (dried Bonito flakes)
- 5 oz. Sake
Kombu and Katsuobushi are inexpensive and can be purchased in Asian markets and in some grocery stores. See notes below.
- Drink the Sake (because one should not cook Asian food without drinking Sake)
- Place the water and Kombu in a stock pot and bring to a boil.
- As soon it the water reaches a full boil remove the pan from the heat. Remove the Kombu and allow stock to cool slightly.
- Add the Katsuobushi and allow to steep for 3 minutes.
- Strain the stock through a fine mesh sieve lined with a coffee filter.
Allow stock to cool uncovered. Cover and store in refrigerator up to 1 week.