Dashi

Ingredients

• 2 pieces (1/2 oz) dried kelp (konbu), each about 4x6"
• 4 cups cold water
• 3/4 cup (1/3 oz) loosely packed flaked dried bonito
• (katsuo-bushi)

Method

• Wipe kelp with a damp cloth. Place in a 2-3 quart pan with water; bring slowly to a boil over medium heat, 6-8 minutes. Remove kelp and discard.
• Add bonito, remove from heat, and let stand until shavings settle to bottom of pan. Strain broth and discard flakes.

Notes

• Description:
• "This is one of the essentials of Japanese cooking giving this cuisine
• one of its most distinctive flavors."
• Yield:
• "4 cups"SOURCE: Martin Yan