John Baymore at River Bend Pottery
River Bend Pottery © 1995 - 2013 All Rights Reserved
Rinse off the piece of Kombu under cold water. Bring the water to a boil over high
heat, and then add the Kombu. Stir the bonito flakes into the boiling water and
immediately turn off the heat.
Let the stock sit until the bonito flakes all settle to the bottom of the pan. Sieve
out the Kombu and the bonito flakes and discard them.
The remaining clear stock is dashi.
Makes 6 cups of soup stock
Dashi is to Japanese cooking what chicken broth is to Jewish cooking. It forms the
basis for preparing lots of dishes that require liquid.