Ingredients:
- 1 quart water
- 1 ounce kombu, Avoid tearing the kombu or it will release slime and off flavors
- 1 ounce bonito flakes (hana-katsuo)
Method:
- Wipe off the kombu very lightly with a damp paper towel. (Don’t wipe off the white salty looking areas.)
- Add the kombu to a pot with the water and bring to just under boil, about 185˚F over medium heat, about 10 minutes. Do not allow the kombu to come to a boil. (The kombu has release enough flavor if you can make an impression in it with your thumbnail.)
- Remove the kombu and add the bonito flakes and then bring to a boil immediately remove fro the heat.
- Do not allow the bonito to boil for more than a few seconds.
- Reserve the bonito flakes and kombu for a secondary dashi.
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