This dashi recipe is used to make Natto Soba and Grilled Salmon and Chilled Somen with Yuzu Sauce (pictured), courtesy of chef Takashi Yagihashi (Takashi's Noodles). Reprinted with permission from Takashi's Noodles by Takashi Yagihashi with Harris Salat, copyright 2009. Published by Ten Speed Press. Photo credit: Tyllie Barbosa 2009
- 2 large pieces kombu, approximately 10-by-4-inches each, gently wiped with a damp towel
- 3 cups packed katsuobushi (dried bonito flakes)
Place kombu and 9 cups water in a large pot; let soak at room temperature for at least 20 minutes and up to overnight.
Place pot over high heat and bring to a boil. Remove kombu and discard. Reduce heat to a simmer and gently stir in katsuobushi. Let simmer for 10 minutes. Strain through a fine mesh sieve into a 2-quart container.