RECIPES WITH DASHI RECIPES

Steps:

• Combine kombu and 8 cups water in a large saucepan. Let sit until kombu softens, 25–35 minutes. Bring to a boil over medium heat. Immediately remove from heat; fish out kombu and discard.
• Add a splash of water to pot to cool liquid slightly. Add bonito flakes and stir once to submerge them. Return to a gentle boil, reduce heat, and simmer gently, skimming off any foam, 5 minutes. Let steep off heat, 15 minutes.
• Strain dashi through a fine-mesh sieve or cheesecloth-lined colander into a medium bowl; do not press on solids. Do Ahead: Dashi can be made 2 days ahead. Let cool; cover and chill.

Steps:

• Place 6 cups water in a large saucepan over high heat. Add kelp and bring to a boil. Immediately remove kelp with tongs (if it boils it can turn the broth bitter), reserving it for Second Dashi.
• Add the remaining 1/2 cup cold water (to cool the broth), then add bonito flakes. Return to a boil, then immediately turn off heat (if boiled, bonito can also turn the broth bitter). Let the broth rest for 2 minutes, then pour through a cheesecloth-lined sieve, making sure to avoid pressing down on the solids (which will turn dashi cloudy). Save the used fish flakes for Second Dashi.
• For Second Dashi: Place reserved kelp and bonito flakes with 8 cups cold water in a large saucepan. Bring to a boil, reduce heat to low, and simmer for 30 minutes. Strain broth through a cheesecloth-lined sieve, pressing down on solids before discarding them.
• Makes about 6 cups.