Dashi Stock (Konbudashi)

Recipe View 30 mins Gently wipe any surface impurities from the kombu with a damp paper towel, taking care to preserve the delicate white powdery bloom, which contributes to the broth's flavor. Soak the kombu in the water within a saucepan for 30 minutes to initiate softening. (Time: 30 minutes)

Recipe View 15 mins Transfer the softened kombu to a cutting board. Using a sharp knife, carefully make several lengthwise slits along the kombu, which aids in the release of its rich flavors during simmering. Return the kombu to the water in the saucepan and gently bring the mixture to a simmer over medium heat. As soon as the water reaches a bare simmer (just before a full boil), promptly remove the kombu to prevent any bitter notes from developing in the stock. (Time: 10-15 minutes)

Recipe View 10 mins Introduce the bonito flakes to the kombu-infused water. Return the pan to the heat, bringing the mixture briefly to a simmer. Immediately remove the pan from the heat source and allow the dashi to steep undisturbed until the bonito flakes have settled to the bottom of the pan. (Time: 5-10 minutes)

Recipe View 5 mins Carefully strain the dashi through a fine-mesh sieve lined with cheesecloth or a coffee filter to remove the solids. The resulting broth should be clear and golden. (Time: 5 minutes)