Dashi

Ingredients

30 grams kombu (kelp)

60 ounces cold filtered water

50 grams katsuobushi (bonito flakes)

Directions

1. Cut the kombu so that you have 30 grams that fit in your pot. Don’t tear it or use your hands to break it apart—tearing can create rough edges, which can cloud the dashi and increase the unpleasant tastes of the sea. The goal is to make as clear a stock as possible, and cutting helps prevent the powder from dispersing.

2. Put the kombu in a heavy-bottom pot and pour in the cold water. The cleaner the water, the better your dashi. Let it simmer at a low temperature (140 degrees Fahrenheit) for about 1 hour. Don’t let it boil, which will cloud the stock.

3. Using tongs, remove the kombu from the pot. (Leftover kombu can be used for a second batch of dashi, called nibandashi, which is lighter. It can also be sliced and pickled, sautéed with soy sauce and ponzu, or braised with soy sauce and sugar.)

4. Bring the kombu broth to a light simmer. Add the katsuobushi to the pot and let it simmer for 15–20 seconds. (For the best flavor, don’t oversteep. “You want as much of that fresh bonito flavor as possible,” Niki says.) Lightly skim the stock with a spoon or ladle. Remove the stock from the heat.

5. Line a strainer with fine cheesecloth and set it over a bowl, then gently pour in the dashi. Gather the edges of the cheesecloth and lift it out of the strainer. Carefully squeeze any excess liquid over the bowl. Discard the katsuobushi. Use the dashi immediately or store it in a covered container in the refrigerator for up to 3 days.