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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Cook's Illustrated Ingredients:
1 piece kombu seaweed (one 4-inch piece) |
1/2 cup dried bonito flakes |
Directions:
1. Combine 1 quart water and the kombu in a 2-quart saucepan over medium-low heat.
2. Heat just to a boil; remove and discard the kombu.
3. Remove the pot from the heat; stir in the bonito flakes and let stand 3 minutes.
4. Strain the dashi, pressing the rehydrated bonito flakes against the strainer with the back of a spoon.
5. Use immediately or refrigerate for several hours before use.
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