Ingredients:

  • 2 Litres (5 US Cups) Filtered Water
  • 15 grams (0.5 oz) Dried Kombu (Kelp), roughly a 15cm x 15cm piece
  • 20 grams (0.7 oz) Katsuobushi (Dried Bonito Flakes)

Instructions:

  1. Gently wipe the surface of the kombu lightly with a slightly damp cloth to remove any surface dust. Do not wash or scrub off the white, powdery residue—this is glutamine, the source of umami.
  2. Place the kombu and the filtered water into a saucepan. Allow it to soak for at least 30 minutes, or preferably, overnight in the refrigerator for maximum extraction.
  3. Place the pan over medium-low heat. Monitor closely for a very gradual temperature increase.
  4. Remove the kombu just as tiny bubbles start to form on the bottom of the pan and steam begins to rise (around 60°C to 80°C / 140°F to 175°F). If the water boils while the kombu is present, the resulting Dashi will be bitter. Discard the kombu.
  5. Once the kombu is removed, bring the remaining water up to a rapid, rolling boil.
  6. Turn off the heat entirely. Add the bonito flakes, stirring them in briefly so they sink.
  7. Allow the bonito flakes to steep for only 30 to 60 seconds for a quick infusion. The flakes should sink naturally.
  8. Place a fine-mesh sieve (lined with cheesecloth, if using) over a large bowl. Pour the entire contents of the pan through the strainer.
  9. DO NOT SQUEEZE or press the bonito flakes. Simply let gravity strain the liquid to prevent releasing bitter, cloudy elements into your pristine Dashi.
  10. Your Ichiban Dashi is ready. Cool completely before transferring to an airtight container for storage (refrigerate up to 4 days).