Dashi Stock (Ichiban Dashi)
(http://www.youtube.com/watch?v=7TLoD1IzGlU)

20g Kombu Kelp (0.705 oz) (1.5 pieces of Dried Korean Kelp)
20g Katsuobushi – Dried Bonito Flakes (0.705 oz)
1100ml Water (4.65 u.s. cup)

Soak kelp for 30 minutes. Turn on stove to medium. Remove kelp before the water boils. Turn off heat. Add bonito flakes. Use a strainer + paper towel to remove bonito flakes!

Keep kelp and bonito flakes.

Note: Best proportions ever!!

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