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Authentic Japanese Dashi
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Dashi is a fundamental, indispensable component of Japanese cuisine, but unlike the stock or broth of western cuisines, or Chinese broth (tang), it is very simple in terms of both ingredients and preparation.
Kombu dashi is one of the most common dashi options, can be prepared by adding a piece of dried kombu seaweed (usually about 6 to 8 in./15 to 20 cm wide and 8 in./20 cm long; which makes a 1 to 2% volume per weight of water) in a pan with a liter of water, and simmering for about an hour on a medium to low heat. The water should not boil. When the cooking is finished, remove the kombu from water. Care must be taken in the preparation of kombu dashi: cooking over too high a heat, or for too long, leaves it bitter and/or slimy.