This recipe makes 1 litre of dashi and can be scaled up and down, working on the 2:1 katusobushi to kombu weight.
Ingredients
- kombu 20g
- katuobushi 40g
Method
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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.
Both kombu and katsobushi are available online from japancentre.com and amazon.co.uk.
