Dashi

Ichiban dashi — the basic Japanese stock made from kombu and katsuobushi (bonito flakes). It keeps about 5 days in the fridge and 1 month in the freezer, so it’s worth making a big batch.

• 🍳 Cook time: 30 mins
• 🍽️ Servings: ~1.6 litres

Ingredients

• 2 litres cold water
• 30 g kombu, in rough pieces
• 30 g katsuobushi (bonito flakes)

Directions

1. Put the water and kombu in a saucepan and leave for 10 mins without heat.
2. Set over low heat and let the kombu draw into the water until it starts to bubble at the bottom and edges of the pan. Let it bubble for 15 mins without boiling, then remove the kombu.
3. Raise the heat. Just as the liquid starts to boil, add the katsuobushi and turn off the heat immediately.
4. Wait until the katsuobushi has infused and sinks to the bottom of the pan.
5. Strain the stock carefully through a cloth or kitchen paper. Let it drip or hang rather than pressing the bonito hard. The stock keeps 5 days in the fridge and 1 month in the freezer.