Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Dashi Be the first to rate & review! By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on April 27, 2018 Print Rate It Share Share Tweet Pin Email Yield: 6 cups This quick and easy stock has many uses in Japanese cooking, including dipping sauces, noodle dishes, and, most commonly, as the base for Miso Soup. It calls for just two ingredients -- kombu and bonito flakes -- and water. This recipe appears in our cookbook Martha Stewart's Cooking School. Ingredients 3 strips (each about 6 inches) kombu, wiped with a dry cloth 6 cups cold water 2 cups bonito flakes (do not pack) Directions Combine kombu and water in a medium saucepan and bring to just under a boil, then remove from heat. Use tongs to remove and discard the kombu. Sprinkle the bonito flakes into the pan and let steep until they sink to the bottom, about 3 minutes. Strain broth through a fine sieve before using. Dashi can be kept in an airtight container in the refrigerator up to 4 days. Marcus Nilsson Cook's Notes Kombu (also called kelp) is a type of sun-dried seaweed that has been processed into sheets. It should not be rinsed with water before using or it will lose some of its flavor; instead, lightly wipe it with a dry cloth. Unopened packages will keep indefinitely; after opening, store kombu in a resealable plastic bag in a cool, dry place and use within 6 months.Bonito flakes are made by boiling, smoking, sun-Âdrying, and then flaking fresh bonito, a type of small tuna. Store in an airtight container in a cool, dry spot for as long as a year (check the label for a freshness date). Rate it Print