Japanese Dashi Soup

How to prepare japanese dashi soup

1. Score the kombu in several places (using scissors) to help release its flavor into the soup. Place the kombu in water and if you have time, let it soak for 30 minutes. If you don't have time, you can proceed directly to the next step.
2. Heat the water with kombu over medium-low heat. The water should heat slowly and only start bubbling at the edges after 10 minutes. DO NOT let the water boil during this time, or the soup will become bitter. After 10 minutes, remove the kombu from the water.
3. Bring the infused water to a boil, and when it's boiling, add the bonito flakes without stirring. Let it boil for 10 seconds, then turn off the heat. Let the flakes infuse the soup until you see they have sunk to the bottom of the pot (takes about 10 minutes).
4. Strain the soup through a sieve, but don't press on the flakes, or the soup will become cloudy.
6. You've now made Awase Dashi, a clear, pale yellow soup. At this stage, the soup can be reduced by simmering if you want it more concentrated (some recipes call for concentrated dashi).
7. Season the soup with soy sauce, mirin, and sugar. Taste and add salt as needed. It keeps in the refrigerator for 5 days.
   * The kombu and katsuobushi used in this soup can be recycled once; after use, store them in the refrigerator and within 5 days you can use them again for another batch of soup, but this time use only 3 cups of water (750ml)

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