Recipe from Japanese woman don't get fat or old - Dashi

Dashi

First Round of Dashi

one 10x10cm sheet kombu

1l cold water

24g large bonito flakes

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1. Place the kombu in a medium saucepan. Do not wipe the whitish powder on the seaweed surface; it abounds with natural minerals. Add the cold water to the saucepan & bring the mixture almost to boil. Immediately remove the kombu.

2. Add bonito flakes & heat the liquid on high. When stock boils, immediately turn off the heat and let the flakes rest in the liquid for 2min. Pour the stock thru a fine-mesh sieve. Avoid pressing on the flakes to prevent stock from becoming cloudy and bitter. (save the bonito flakes for 2nd dashi.)

3. Store the dashi in fridge up to 2days.

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2nd round of dashi

1. combine the used kombu and bonito flakes above in a medium saucepan.

2. Add 1l of cold water and bring the mixture to boil. Reduce heat to low and simmer for 10min. Pour the stock through mesh, discarding the solids.

3. Store the dashi in fridge up to 2days.