Dashi is a stock made from dried kelp (konbu), dried Shiitake mushroom, katsuobushi (fermented dried bonito flakes). Dashi is the heart of Japanese cuisine. It is used in most of the Japanese food, incuding Miso soup, Udon and many others.
*This recipe produce more than 10 servings. If you are making Dashi for just for yourself, it is best to freeze it in multiple Ziplock containers.
Katsuobushi comes in different sizes. For stock, you should use Hanakatsuo (finely shaved bigger flakes). It usually comes in 100g bag. You will be using 1/3 of the bag for this recipe. Katsuobushi, konbu (diried kelp) and dried Shiitake mushroom can be purchased at Japanese grocery stores. You can find Katsuobushi here.
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