Primary Dashi

Preparation info

  • Difficulty

    Easy

  • Yield:

    1 quart

Appears in

Sauces

By James Peterson

Published 1991

  • About

Ingredients

konbu (kelp), 1 strip 18 inches 45 centimeters
cold water 5 cups 1.2 L
bonito flakes (about 4 loosely packed cups/1 L) 1 oz 25 g

Method

  1. Wipe the konbu with a barely moistened towel. Fold the konbu in half, place it in a 2-quart (2 liter) saucepan, and pour over the water. (A)

    Place the pan over low to medium heat (or higher heat if you’re scaling up the recipe) so that the water comes to a slow simmer after 15 minutes.

  2. As soon as the water reaches a simmer, take out the konbu (reserve it for secondary dashi, or discard) and take the pan off the heat. Stir in the bonito flakes (B)

    and let them infuse for 1 minute. Strain. (C)

    The bonito flakes can be discarded or saved for secondary dashi.