You will need
- 4L of water (~17 cups)
- 20g kombu (~.7 oz)
- 15g katsuobushi (~.5 oz)
- Pot capable of holding your quantity
- Bowl capable of holding your quantity
|1. Rinse and soak kombu for 30minutes-6 hours*|
2.Simmer kombu for 30 minutes
|3. Add katsuobushi and simmer for 15 minutes|
|4. Remove the Aku**|
- 5. Strain the dashi***
**Aku is the boiled blood, and other bitter flavorings (not only from meats some vegetables make some) in small portions you can skip this step as it does not greatly change the flavor
***for those who are on a budget or don't want to waste you can save the kombu and katsuoboshi to make niban-dashi, I'll have the recipe up soon!
If you want to make a different amount, you can easily change the amounts listed, but be aware that the time it takes to bring to a boil and simmer will be different. Enjoy!!!