Dashi Stock (Konbudashi)

1. 1

   Wipe any dirt from the kombu with a paper towel, taking care not to rub off the white powdery layer on the seaweed. Soak the kombu in water in a saucepan for 30 minutes to soften.

2. 2

   Move the kombu to a cutting board; cut several lengthwise slits in the leaf. Put the kombu back into the water in the saucepan; bring it to a boil. As soon as the water starts boiling, remove the kombu to keep the stock from turning bitter.

3. 3

   Stir the bonito flakes into the kombu-flavored water; bring it back to a boil, then take the pan off the heat. Let the dashi cool. When the bonito flakes settle on the bottom, strain the dashi through a strainer lined with cheesecloth or a coffee filter.

• Calories 66.38 kcal Low Source
• Protein 2.42 g Low Source
• Carbs 11.83 g Moderate
• Total Fat 1.22 g Low Source
• Saturated Fat 0.27 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 2.2 mg Low Source
• Sodium 235.06 mg Moderate
• Fiber 0.27 g Low Source
• Sugar 6.37 g Moderate
• Added Sugar 6.33 g Moderate
• Calcium 0.0 mg Low Source
• Iron 0.18 mg Low Source
• Potassium 35.44 mg Low Source
• Vitamin A 0.0 mcg_rae Low Source
• Vitamin C 0.0 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Fish 🐟
• Wheat 🌾
• Gluten