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Japanese: Katsuo Dashi (Basic Dashi Stock)

Source of Recipe


From "The Food of Japan" by Takayuki Kosaki






List of Ingredients



• 1 (2-1/2- x 1-1/2-inch) piece dried kelp (konbu)
  
• 7 cups water
  
• 4 cups dried bonito flakes
  






Instructions



1. Wipe the kelp with a damp cloth, then put it in a saucepan with the water. Bring to a boil, uncovered; just before the water comes to a boil, remove and discard the kelp.
   
   
2. Sprinkle in the bonito flakes and remove saucepan from heat. As soon as the bonito flakes start to sink, strain stock and discard bonito flakes.
   
   This stock, which is the basis of many sauces and soups, can be refrigerated for up to 3 days.