By Ippoh Tempura Bar by Ginza Ippoh

INGREDIENTS

2l water
15g dried konbu (kelp)
75g dried bonito flakes

METHOD

Wipe the dried konbu with a dry cloth.

Fill a pot with cold water and add the konbu. Let it sit for about 20 minutes.

Heat the water on high (around 80 °C) until small bubbles appear from the bottom of the pot. Turn down the heat and simmer for about 5 minutes.

Remove the konbu from the pot.

Turn the heat back on high until the water begins to boil and add the dried bonito flakes.

Turn down the heat and simmer for about 5 minutes.

Turn off the heat. Allow the flakes to sink to the bottom of the pot before straining the liquid through a fine mesh sieve or paper towel. It will take a while, but you will slowly get a clear bowl of soup.

Add to your soups, or braise your vegetables and steam your eggs with it – there is no limit to how you can enjoy dashi stock with your meals! 

Note: Make sure to cool down the dashi before keeping it in a chiller or fridge. This stock is good to keep for three days in the fridge.