This dashi is for me the backbone of numerous Japanese dishes and I have been perfecting mine over the course of many years. For best results soak the konbu for 24 hours. If you are not able to do that, you can use the quick method listed below.
- 4 cups water, cold
- ½ ounce konbu (from Konbu Doi or Uneno or Aimono)
- ¾ ounce Matoba Suisan Katsuobushi
- Combine the water and the konbu in stainless steel pot, let sit for 24 hours. Slowly heat until almost at simmer, turn off heat and add the katsuobushi. If using the thin shavings, let sit for 20-30 seconds and strain. If using the thick shavings, remove the konbu and steep at just below a simmer for at least 20 minutes. The longer you let this steep, the more intense the katsuobushi flavor will become.
- If you are not able to soak the konbu for 24 hours, soak for at least 3 hours, then slowly bring to almost a simmer add katsuobushi and turn off heat. Let sit for 20-30 seconds and strain if using thin flakes, but if using thick flakes let steep at least 20 minutes.