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    Japanese Basic Dashi

    Yield: 1 cup


    • 1-1/4 cups water
    • 1 inch konbu (dried kelp)
    • 5g (about a handfull) shaved dried bonito (called katuo bushi or kezuri bushi in Japanese)

    Cooking Directions

    1. In a medium sauce pan, add water and dried kelp and let sit for 10 minutes.

    2. Heat the pan on medium heat and take out kelp right before the water boils. Turn down the heat to low.

    3. Add bonito flakes to the pan. Just right before it reaches the boiling point, turn off the heat.

    4. Set a strainer over a clean bowl or a pot and strain the liquid. Do not squeeze water out from the bonito.

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