Dashi
Servings
Ingredients
- Cold water: 8 c
- Kombu: 20 g
- Katsuobushi: 20 g
Method
1.
Combine cold water and the kombu in a medium saucepan, and place over medium heat. As soon as the water boils, remove from heat and add the katsuobushi, pushing it gently into the water to submerge (don’t stir vigorously). Steep for . Strain and discard the kombu and katsuobushi (or reserve to make another batch of weaker dashi) and return the dashi to the saucepan. Keep warm, but don’t let it boil.
- cold water: 2 quarts
- kombu: 20 g
- katsuobushi: 20 g