Dashi is a quick, nutritious stock that is the foundation of many classics of Japanese cuisine. It is the foundation for miso soup, the base for steamed clams, and a great poaching liquid for vegetables and tofu. Authentic Japanese dashi is made with dried and smoked skipjack tuna (katsuobushi). Bonito is a cheaper substitute that is often more readily available in North America.
4 cups (1 L) water
1 (4-inch [10 cm]) square kombu (bull kelp)
1 oz (28 g) bonito flakes (or dried katsuobushi flakes)
Place the water and kombu in a saucepan over medium heat. Bring slowly to a boil. Just before the water comes to a rolling boil, remove the kombu (otherwise a scum may form on the surface of the liquid). Add the bonito flakes and turn off the heat.
After the flakes have sunk to the bottom, strain the stock through a fine mesh sieve. A secondary broth may be made from the bonito, often used in stews.
Let cool. Place in covered container and keep for up to 4 days. May be frozen in cubes and used as needed for up to 2 months.
MAKES 4 CUPS (1 L)