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Ingredients

• 1 litre water
• 10 g kombu (dried kelp)
• 20 g HONBANA CHIDORI (Shredded Dried Bonito)

Method

1. Soak the kombu in the water for 30 to 60 minutes.
2. Heat gently and lift the kombu out as soon as small bubbles rise. Boiling it dulls the flavour.

   
   

3. Let the water boil, turn off the heat and add the bonito flakes.

   

4. Wait 2 minutes. Do not stir, or the dashi turns bitter.
5. Line a sieve with kitchen paper and pour through it slowly.

   

6. Let it drain on its own. Squeezing the paper makes it bitter.
7. Use the same day, or refrigerate for up to 2 days.

Products Used

HONBANA CHIDORI (Shredded Dried Bonito)

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