Katsuo Dashi (Bonito Stock) かつおだし

Ingredients

• ⅔ oz katsuobushi (dried bonito flakes) (20 g, 2 cups)
• 4 cups water (roughly 1000 ml)

Directions

1. Gather all the ingredients.

In a medium pot, bring water to a boil.

1. Just before water starts boiling, add the katsuobushi and bring it to a boil again, skimming occasionally.
2. Once the dashi is boiling, reduce the heat, simmer for just 30 seconds, and turn off the heat.
3. Let the katsuobushi sink to the bottom, about 10 minutes.
4. Strain the dashi through a fine-mesh sieve over a bowl or measuring cup (Reserve the katsuobushi and see below for what to do with it). Katsuo Dashi is ready to use.

To Store

1. If you are not using the dashi right away, store the dashi in a bottle or mason jar and keep in the refrigerator for 3-5 days or in the freezer for 2 weeks.
2. Save the drained katsuobushi to make Homemade Furikake rice seasoning. If you don’t use it right away, you can freeze them for 2-3 weeks.