Ichiban Dashi
Combination base stock of bonito flakes and sea kelp for soup and other dishes
Servings: 4 cups
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Ingredients
- 4 cups water about 1 litter
- 1 sheet Kombu dried sea kelp "4 x 2" (10 cm x 5 cm)
- 1 handful bonito flakes Katsuobushi
Instructions
- Put Kombu in water in a pot, and heat at medium heat until just before boiling. Remove Kombu.
- Add Katsuobushi and let the water boil, then immediately turn off the heat. Leave it for 5 minutes and strain.