The base of Japanese flavor. This is the essential dashi recipe for miso soup many other dishes
- little water
- 10 grams kelp
- 10 grams bonito flakes
In a pot, add water and kelp. Leave the pot at least 30 minutes (can leave over night in fridge)
Bring the pot over lower heat. Cook for 10 minutes until it gets boil.
When water was almost boil, pick up kelp and add bonito flakes all at once. Then, bring the boil quickly then stop the heat.
Leave the pot at least 5 minutes, until bonito flakes are on the bottom of the pot.
Strain it, then ready to use.
May keep it for 2 in fridge, do not recommend to freeze.
Broth can be made in a water bottle with same ingredients by leaving it over night in fridge (do not have to boil).