© Peter Arkle
Active Time
20 MIN
Total Time
50 MIN
Yield
Serves : 7 cups

This hana-katsuo dashi is simple 
to prepare and delivers an intensely savory broth. Make it at the last minute, right before using. Slideshow: Japanese Recipes

How to Make It

Step 1    

In a large saucepan, combine the kombu with 8 cups of the water and let stand at room temperature until the kombu starts to soften, about 30 minutes.

Step 2    

Bring the water to a bare simmer over moderate heat; tiny bubbles will form on the bottom of the saucepan. Remove from the heat and discard the kombu. Add the remaining 1/2 cup of cold water to the saucepan, then add the bonito shavings and bring just to a simmer. Immediately strain the dashi through a fine sieve and use right away.

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