Prep Time:
5 mins
Cook Time:
5 mins
Additional Time:
50 mins
Total Time:
1 hr
Servings:
8
Ingredients
Directions
Wipe off any dirt from kombu with a paper towel, being careful not to rub off the white powdery deposits on the seaweed. Soak kombu in water in a saucepan for 30 minutes to soften.
Transfer kombu to a cutting board; cut several slits, lengthwise, into the leaf. Return kombu to water in the saucepan; bring to a boil. As soon as water begins to boil, remove kombu to prevent stock from becoming bitter.
Stir bonito flakes into kombu-flavored water; bring back to a boil, then remove pan from heat. Allow dashi to cool. When bonito flakes settle on bottom, strain dashi through a strainer lined with cheesecloth or a coffee filter.
Nutrition Facts (per serving)
| 12 | Calories |
| 2g | Carbs |
| 1g | Protein |
