「PREP」Put the kombu and water in a pot and soak for 30 minutes.
Heat the kombu and water on low for about 10 minutes. Just before the water starts boiling, turn off the heat and remove* the kombu. Discard the kombu, or keep it to make kombu tsukudani or lightly pickled turnip.
Add the katsuobushi, gently submerging the flakes without pushing them**. Soak in the hot kombu-flavoured water for 6 minutes.
Line a strainer with paper towel and pour** the boiled liquid through it into a bowl. Discard the katsuobushi, or simmer with soy sauce and sugar for a yummy rice topping.Use the dashi for many oishii recipes! Enjoy :D
Notes
* If brought to a boil, the kombu will become slimy and release some residue into the water, so be sure to remove it before it boils. ** Do not push down onto or squeeze the katsuobushi flakes, as they will release a slightly sour taste and cloud the broth. Recipe edited January 2021.