Ingredients

  • 1 8-inch length of kombo, a type of kelp, available in Japanese groceries and some health-food stores
  • 2 cups dried, shaved bonito flakes (available in Japanese groceries)
  • Nutritional Information
    • Nutritional analysis per serving (2 servings)

      40 calories; 1 gram fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 5 grams protein; 2 milligrams cholesterol; 380 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

5 cups

Preparation

  1. Soak kombo in 5 cups of cold water for an hour. Then over low heat slowly bring water to a boil. Just before boiling, remove kombo.
  2. When water boils, raise heat to medium, and add bonito flakes. Cook 1 minute, skim surface, and turn off heat. After bonito flakes settle to bottom of saucepan, strain stock through cheesecloth or fine strainer, discard the flakes, and reserve the dashi.
  • Dried dashi is available in many Korean greengrocers. Use 1/2 teaspoon dried dashi to 1 cup water.

1 hour 10 minutes

Dining and Cooking