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Recipe below. Traditional dashi provides the basis to many Japanese dishes like miso soup, noodle broth and several other simmering liquid dishes.
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How To Make Dashi (Japanese Sea Stock)
Ingredients:
8 cups water
6, 6-in. squares of dried kombu (type of kelp)
1 packed cup of bonito flakes
Directions:
Soak the kombu in the water in a large pot for 15 minutes. After the kombu has soaked, put the pot on the stove over high heat. Heat this until just before boiling. Remove from the heat and add the bonito flakes. Let them soak for another 5 minutes or until they sink to the bottom.
Strain the stock through a fine mesh strainer lined with either cheesecloth or a coffee filter and cool.
The stock can be kept in an airtight container in the refrigerator for 2 days.
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