Dashi is the backbone of Japanese cuisine, providing the essential umami flavor for soups, sauces, and simmered dishes. This recipe makes "Awase Dashi" (mixed dashi), which combines the depth of kombu (kelp) with the smoky richness of katsuobushi (bonito flakes). It is far superior to instant granules and takes less than 30 minutes to make.
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Place the water and kombu in a medium saucepan. Let it soak for at least 15 minutes (or up to overnight in the fridge for deeper flavor).
Place the pot over medium heat. Bring it slowly to a near-boil.
Just before the water reaches a full rolling boil, remove the kombu. Boiling the kombu can result in a slimy texture and bitter flavor.
Add the katsuobushi (bonito flakes) to the pot and bring to a boil again for just a few seconds, then turn off the heat.
Let the flakes strain and settle to the bottom of the pot. Do not stir, as this can cloud the broth.
Strain the stock through a fine-mesh sieve lined with cheesecloth or a paper towel into a clean bowl. Do not squeeze the flakes, just let the liquid drip through.
