Directions 5 steps | 30 Minutes
In a medium saucepan, combine the water and dried kombu.
Bring to a bare simmer over medium heat.
Remove from heat and add the bonito flakes. Let stand for 5 minutes.
Strain through a fine-mesh strainer and discard kombu and bonito, or reserve to make a second, weaker batch of dashi.
Dashi can be stored in the refrigerator for up to 1 week. Enjoy!
- Kombu and shaved katsuobushi are widely available at Japanese grocers or in the Asian section of most large supermarkets.