日式高湯（昆布木魚出汁）Dashi (Kombu and Bonito Stock)

Prep 5 min·Cook 15 min·Rest 30 min

1. 1You're here
   Step 1.

   Wipe the kombu lightly with a damp cloth (don't wash off the white powder) and put it in a pan with the cold water. Leave to soak for 30 minutes, or up to overnight in the fridge.

   10 g Kombu1100 ml Cold water

   30 min
2. 2
   Step 2.

   Heat gently over a medium-low heat. Lift out the kombu just before the water boils, when small bubbles cling to the sides (about 10 minutes).

   10 g Kombu

   10 minSlow-simmer soup

   Wok-chan's tip鑊仔貼士

   Boiling kombu makes the stock slimy and bitter.
3. 3
   Step 3.

   Bring the water to the boil, add the bonito flakes, then turn off the heat straight away. Leave for 2 minutes until the flakes sink.

   20 g Bonito flakes

   2 min
4. 4
   Step 4.

   Strain through a sieve lined with kitchen paper or a clean cloth. Let it drip; don't squeeze the flakes or the dashi turns cloudy and fishy. Makes about 1 litre.

   20 g Bonito flakes

5. 5
   Step 5.

   Vegetarian version: soak the kombu and dried shiitake together in the cold water overnight in the fridge, then heat as in step 2 and strain (no bonito). Slice the shiitake for miso soup.

   10 g Kombu4 Dried shiitake (vegetarian version)1100 ml Cold water

   Slow-simmer soup