from Closet Cooking
A Japanese stock made with kombu (dried kelp) and katsuobushi (dried, fermented and smoked skipjack tuna) that s easy to make and packed with umami.Servings: makes 4 cupsPrep Time: 0 minutesCook Time: 10 minutesTotal Time: 10 minutes
- 4 cups water
- 1 (4 inch) piece kombu (dried kelp), wiped with a damp cloth
- 1 handful of katsuobushi (bonito flakes or dried, fermented and smoked skipjack tuna)
- Heat the water and kombu until just before it boils, add the katsuobushi, remove from heat and let sit for 5 minutes before straining the solids from the dashi.