Japanese Dashi Soup Stock
This basic soup stock underpins the flavour of many Japanese dishes, as well as being used to make delicious soup.
- 1 sheet of kombu (drid kelp: 10cm x 10cm)
- 1 litre water
- 15g katsuobushi (bonito flakes)
*for vegetarians, use twice as much kombu and omit the katsuobushi.
- Make a few slits in the kombu, and cook in water on a medium heat. Remove just before boiling.
- Add the katsuobushi to the pan, bring to the boil, and strain.