Dashi recipe
- Preparation and cooking time
- Total time
- Easy
- Makes 1 litre
Ingredients
- 20g kombu
- 40g katuobushi
Method
- STEP 1
Wash the kombu really well under cold running water and add to a pan with 1 litre of cold water. Heat gently and slowly bring to just below a simmer, this should take 10-15 minutes. Remove from the heat and remove and discard the kombu. Add the katsuobushi flakes and stir well. Leave for 5 minutes and strain through a fine-sieve or muslin, gently squeezing the katsuobushi, then discard.
Dashi will keep for up to 1 week covered in the fridge.