Our go-to Japanese stock, made with kombu and bonito flakes. It’s the base for our hot pots, simmered dishes and rice bowls.

Ingredients

For the dashi

• 2 quarts (2 L) water
• 1 oz (30 g) dried kombu
• 1 oz (30 g) packed dried bonito flakes (katsuobushi)

Instructions

1. Combine the water and kombu in a medium saucepan.
2. Bring to a bare simmer over medium heat.
3. Take the pan off the heat and add the bonito flakes.
4. Let it stand for 5 minutes.
5. Strain through a fine-mesh strainer.

Notes & substitutions