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“I like this version of Dashi from Alton brown for the clarity of directions.”
READY IN:
1hr
YIELD:
2 quarts
UNITS:
US

Ingredients Nutrition

  • 2 pieces kombu, in 4 inch pieces
  • 12 ounce bonito flakes, about 2 cups (or katsuobushi)
  • 2 12 quarts water

Directions

  1. Put the kombu in a 4-quart saucepan, cover with the water and soak for 30 minutes.
  2. Set the saucepan over medium heat until the water reaches 150 to 160 degrees F and small bubbles appear around the sides of the pan, 9 to 10 minutes.
  3. Remove the kombu from the pan. Increase the heat to high and bring to a boil, 5 to 6 minutes. Reduce the heat to low and add the bonito flakes. Simmer gently, stirring frequently, for 10 minutes.
  4. Strain the liquid through a fine mesh strainer lined with muslin or several layers of cheesecloth. Reserve the bonito flakes for another use.
  5. Store in an airtight container in the refrigerator. Use within 1 week or freeze for up to a month.

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