Soup stock, dashi, is as essential in Japanese cuisine as it is in Western-style cooking. The good news is that it's a whole lot easier to make!
800 milliliters, Water (Little less than 4 US measuring cups.)
10 grams, Dried bonito flakes (katsuobushi) ( A generous handful will do the trick.)
10 centimeters (length) x 3 centimeters (width), Kelp (konbu) Note: Many clean the kelp first with a paper towel.
On the stovetop, fill a medium saucepan with water, katsuobushi (bonito flakes) and kelp. Bring to a little boil over a medium flame. Look for bubbles slightly bigger than a simmer. (Takes approximately 3 minutes.) Turn down the heat and let the soup gently boil for another 3 minutes. Extinguish the flame. Let the pan rest off the stove for 3 to 4 minutes. Lining your strainer with a paper towel, strain the katsuobushi. Discard the kelp. Some strain twice to achieve a purer dashi.