Dashi(Japanese soup stock based on bonito and konbu)

 I think Dashi plays the most important role in  Japanese cuisine. Dashi becomes the base of the taste.
If you get bonito and kombu, you can make Dashi by yourself.  Thank you.

 Ingredients

 4cups (960ml) water
 15cm ×25cm kombu　2pieces
 2 once (50~60gram)  bonito

How to make ichiban(first)dashi


  1. Soak kombu into water for3to4hours.
  2.Simmer water and take kombu before boiling..*Don't boil kombu to keep a good fraglance of kombu.
  3.Simmer water (process2) and weaken low temprature just before boil water and add 2table spoon water.
4. Add bonito into water (process3) and add 2table spoon water and simmer on high temparature.
    Stop fire just before boiling ,keep 1minute and filter bonito out of  water.

This clear water is Dashi.