Water – 1 litre
Kombu Kelp – 20g
Bonito Flakes – 25 grams
Step 1 Cut a couple of slits into your kombu, then add it and your water to a saucepan. Allow to soak for 30 minutes or, ideally, overnight.
Step 2 Bring the dashi to a near-boil over a low to medium heat. Skim the surface of any impurities occasionally.
Step 3 When you start to see bubbles around the edge of the pan, take the pan off the heat and remove the kombu. Let the liquid cool down slightly.
Step 4 Add the bonito fish flakes and bring the dashi to the boil, again skimming the surface occasionally.
Step 5 When the dashi is boiling, reduce the heat, let the dashi simmer for 30 seconds, then remove from the heat. Let the fish flakes sink to the bottom (this will take about 10 minutes).
Step 6 Strain the dashi into a bowl using a sieve lined with a clean woven cloth or paper towel. When all the dashi strains through, give the cloth or paper towel a squeeze to release the last of the dashi.