- 2 (10cm) pieces dashi kombu (dried kelp)
- 4 cups (1litre) water
- 15g bonito shavings (dry fish flakes)
Prep:5min › Cook:20min › Ready in:25min
- Wipe the kombu with a damp cloth to clean it, then cut into 2.5cm pieces, and place into a saucepan along with the water. Let stand 15 to 20 minutes.
- Bring the kombu to a rapid simmer; reduce to a slow simmer over low heat. Sprinkle in the bonito shavings and simmer a few minutes more until the flakes have sunk to the bottom of the saucepan. Remove from the heat and let stand a few minutes. Strain through a mesh strainer before using.