Katsuo Dashi (Basic Dashi Stock)
This stock, which is the basis of many sauces and soups, can be refrigerated for up to 3 days.
Ingredients
2 1/2 x 1 1/2 in. (6 x 4 cm) dried kelp (konbu)
7 cups (1 3/4 liters) water
4 cups (50g) dried bonito flakes
Technique
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.
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.
Helpful hint: Instant dashi granules (dashi-no-moto) make a quick alternative if small amounts of the stock are needed; however, for soups and stock for simmered dishes, it is preferable to make your own dashi.