Dashi is a subtly flavored soup stock that is used throughout Japanese cooking.
Recipe information
Yield
Makes about 5 cups
Ingredients
1 12-inch piece dried kelp (konbu),*wiped lightly with dry cloth
6 cups water
3/4 cup (loosely packed) dried bonito shavings (katsuo-bushi)
Preparation
Using small sharp knife, cut several slits all over kelp. Place kelp and 6 cups water in large saucepan. Bring just to simmer over medium heat. Using tongs, immediately remove kelp and discard. Add bonito shavings to saucepan, reduce heat to medium-low and barely simmer until bonito shavings sink, about 3 minutes. Pour broth through fine strainer; discard bonito shavings. (Can be prepared up to 3 days ahead. Cover and refrigerate.)
