Dashi Broth

Instructions

1. Prepare the kombu
   Gently wipe the kombu with a damp cloth to remove any dirt (do not wash it as this will remove the umami flavor). Using scissors, make a few small cuts along the edges of the kombu to help release more flavor.
2. Cold soak the kombu
   Place the kombu in a pot with the cold water and let it soak for at least 30 minutes (or up to 3 hours if you have time). This extracts the maximum flavor from the seaweed.
3. Heat the kombu water
   After soaking, place the pot over medium-low heat. Heat the water with the kombu until small bubbles begin to form around the edges of the pot, just before it reaches a simmer (about 70°C or 160°F). Do not allow the water to boil as this will make the dashi bitter.
4. Remove the kombu
   Just before the water starts to boil, remove the kombu from the pot. If you're using dried shiitake mushrooms or dried sardines, add them now and simmer for 5 minutes, then remove.
5. Add the katsuobushi
   Turn off the heat and add the katsuobushi (bonito flakes) to the pot. Allow the flakes to sink to the bottom naturally, about 1-2 minutes. Do not stir.
6. Strain the dashi
   Line a fine-mesh sieve with cheesecloth or a coffee filter and place it over a large bowl or container. Carefully pour the dashi through the sieve to strain out all the solids. Do not press on the katsuobushi as this will make the broth cloudy and bitter.
7. Finish and store
   If using, add the sake and white soy sauce for additional flavor. Your dashi is now ready to use immediately in soups, noodle dishes, or other Japanese recipes. If not using right away, allow it to cool completely, then store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 1 month.