Ingredients
- 10 g katsuobushi (dried bonito flakes), about a handful
- 1 piece kombu (dried kelp), roughly 5" x 5" piece
- 3 cups water
Instructions
- Add water and kombu (dried kelp) to a saucepan and turn the heat to medium. Allow it to come to a gentle boil slowly then remove the kombu.
- Add katsuobushi (dried bonito flakes) then turn off the heat. Allow it to steep for 10 minutes.
- Fish out most of the bonito flakes then pour the Dashi through a fine mesh strainer.
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