Dashi

Instructions

1. Prepare the kombu
   Gently wipe the kombu with a damp cloth to remove any dirt (do not wash). With scissors, make a few small cuts along the edges to help release more flavor.
2. Cold infuse the kombu
   Place the kombu in a medium saucepan with 4 cups of cold water. Let it soak for at least 30 minutes (or up to 3 hours in the refrigerator for a deeper flavor).
3. Heat the kombu water
   Place the saucepan over medium-low heat. Remove the kombu just before the water begins to boil (around 150°F or 65°C), when small bubbles begin forming around the edges. Boiling the kombu can create a bitter, slimy taste.
4. Add bonito flakes
   Bring the kombu water to a full boil, then add the bonito flakes. Turn off the heat immediately. Do not stir the bonito flakes. Let them sink to the bottom naturally, about 2-3 minutes.
5. Strain the dashi
   Line a fine-mesh sieve with cheesecloth or paper towel and place it over a large bowl or container. Gently pour the dashi through the sieve. Do not press the bonito flakes as this will make the dashi cloudy and bitter.
6. Season if desired
   If using for immediate consumption rather than as a recipe base, season with sea salt to taste. Otherwise, keep it unseasoned for use in various recipes.