Add 1 liter of water and the kombu to the pot then heat.
Remove the kombu just right before the water starts to boil.
(Boiling the kombu will create a bubbling foam in the broth)
Once it starts to boil add a small handful of bonito and cook on low heat for about 3 minutes. Remove any scum from the broth. Remove from heat after about half of the bonito has settled to the bottom.
Once removed from heat the rest of the bonito should settle to the bottom in about 3 minutes.
Filter the dashi through a paper towel and it should be ready to use.
Story Behind this Recipe
I learned how to make dashi at my local maternity class but noticed the amount of salt in the dashi powder was too much so I came up with this recipe. The original recipe didn't have enough of the savory flavor from the bonito so I added some more bonito to make it taste better.
- For baby food I use very finely shredded bonito flakes. For everyday dashi you should be able to use finely shredded or normal-shred bonito flakes. - You can reuse the kombu to make tsukudani, and you can use the filtered bonito to make furikake rice sprinkles. T- he kombu and bonito flakes can be reused to make a second batch of dashi.