Kombu Katsuobushi Dashi

Kombu kastuobushi dashi is the backbone of all Japanese cooking. Mild and flavorful, it's a perfect foil for simmered dishes, it's used in all soups, and it forms the base of most dipping sauces. It is also called number one dashi, or ichiban dashi, because once strained the kombu and katsuo may be remoistened with the same amount of water and simmered for ten minutes or more with another small handful of kastuo to make number two dashi, or niban dashi.
1 liter (60.8 oz) water 4 U.S. cups
10cm (20g) kombu kelp 4 inches (2/3 oz.)
handful (30g) dried shaved katsuo 1 oz.
1. Clean kombu by wiping lightly with a damp cloth.
2. Place kombu and water in a pot over medium heat.
3. Remove kombu just before water boils, add katsuo and remove from heat.
4. Let stand 5 minutes while kastuo sinks to the bottom, skimming the foam off the surface.
5. Strain through a cheesecloth or a clean cotton kitchen towel. If not using immediately, cool and refrigerate. Dashi will keep, refrigerated, for 3 to 5 days.

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