「PREP」Wipe the powder* off the kombu with a dry cloth and soak in water for 20 minutes.
Put the kombu and water into a pot and heat over medium. Just before it starts boiling, quickly remove** the kombu.
Allow the kombu water to come to a boil, then add all the katsuobushi at once and reduce the heat to minimum. Gently push down the katsuobushi flakes with cooking chopsticks or a wooden spoon to submerge them. Heat over minimum for 2 minutes. Carefully remove any scum that might build up.
Line a strainer with paper towel and pour*** the boiled liquid through it into a bowl.
* Dried packaged kombu is usually covered with a white powder which helps bring out its natural umami.** 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. Discard the kombu, or keep it to make kombu tsukudani or lightly pickled turnip.*** Do not push down onto or squeeze the katsuobushi flakes when straining, as they will release a slightly sour taste and cloud the broth.
Keyword: Basic, Broth, Dashi
How to make your own dashi https://www.oishi-washoku-recipes.com/how-to-make-your-own-dashi November 30, 2015