Ingredients:
- 1 litre cold water
- 15g kombu (dried kelp)
- 2 sachets dried bonito flakes
Instructions:
- Wipe the kombu lightly with a damp cloth, leaving the white bloom on the surface.
- Put the kombu in the cold water and leave to soak for 30 minutes.
- Heat gently, taking about 10 minutes to reach just below boiling point.
- Lift out the kombu just before the water boils, or the stock will turn bitter and slippery.
- Bring to the boil, add a splash of cold water to take off the heat, then scatter in the bonito flakes.
- Turn off the heat and let the flakes sink for about 2 minutes.
- Strain through a muslin-lined sieve without pressing the flakes.
First dashi is clear and delicate - use it for clear soups, chawanmushi and dipping sauces.
Keep the used kombu and flakes to make a second, stronger dashi for miso soup and simmered dishes.
Best used the day it is made; it keeps 2 days in the fridge.