Dashi
Makes about 3½ cups (830ml)
From Japanese Cookbook for Beginners
2 (7-inch | 18 cm) pieces of kombu
4 ¼ cups (1000ml) filtered water
3 ½ loosely packed cups (about 0.7 oz | 20g) katsuobushi (dried bonito flakes)
In a large pot, combine the kombu and water and cover the pot. Turn the heat to medium. When the water starts to boil, uncover the pot and remove and discard the kombu. Leave the lid off.
When the water comes to a rolling boil, add the katsuobushi. Turn the heat off immediately, cover, and let sit for at least 10 mins or until the katsuobushi fully sinks to the bottom of the pot.
Place a fine-mesh strainer in a larger bowl and line it with a cheesecloth or paper towel. Carefully pour the dashi through the strainer and into the bowl. Press lightly to squeeze out any remaining liquid.
