Basic Dashi

Dashi is the clear seafood broth that is the foundation for many Japanese soups, sauces, dips, and marinades. To make one quart of dashi, you will need:

1 quart of water 1 4" piece of dried konbu (dried sea kelp) 1 cup of katsuo (dried bonito shavings)

Rinse or wipe the dusty coating from the surface of the konbu, place in a pot with one quart of water and cook over high heat. When the water comes to a boil remove and discard the konbu.

Add the katsuo flakes and bring to a boil again. Remove the pan from the heat and allow it to cool. Strain the liquid into a separate container and discard the katsuo and kombu.

The remaining liquid is called dashi and can be used as a base to make a wide variety of Japanese soups and sauces.

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