Homemade Dashi Stock (Kombu & Bonito) Recipe: How to Extract Twice to Make Your Money Worth

By Sudachi · 30 min

Ingredients

Instructions

1. Put 1000 ml cold water and the dried kombu in a pot and let it soak for at least 30 minutes (or overnight in the fridge, covered).
2. Heat slowly over medium-low to medium until just under a boil, then remove the kombu and set it aside for the second extraction.
3. Bring the dashi to a boil and skim off any foam from the surface.
4. Lower to a simmer, add 100 ml water, then drop in 2 handfuls of bonito flakes without stirring. Steep 3 minutes, or turn off the heat and steep 5 minutes.
5. Line a sieve with fine cloth or kitchen paper over a pan or heatproof bowl and pour the dashi through it. Do not squeeze.
6. Return the rehydrated kombu and the leftover bonito flakes to the pot, add 1000 ml water and 1 fresh handful of bonito flakes, and bring to a boil over medium heat.
7. Once boiling, lower the heat and simmer gently for 10 minutes, skimming any scum from the surface.
8. Strain through the lined sieve and let it cool until you can touch it, then gently squeeze the cloth. Cool, then store or use right away.

Summarized from Sudachi's video. Watch it for the details.

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