The Food of Japan
© 2019 Takayuki Kosaki / Tuttle Publishing · Reproduced with permission.
Soak the dried kelp in a saucepan of water for 1 hour. Simmer over medium heat. Just before the water comes to a boil, remove and discard the kelp. Sprinkle the bonito flakes into the water and remove the saucepan from the heat immediately. As soon as the flakes sink, strain the stock and discard the flakes.
Note: The stock keeps refrigerated for 3 days. To make instant dashi from granules (hondashi), add ½ teaspoon dashi stock granules to 1 cup (250 ml) hot water. The granules contain salt, so taste before adding the full amount of salt called for in the recipes.