Dashi of kombu and katsuobushi

Ingredients:

• 20g katsuobushi(shaved dried bonito)
• 10g Kombu (Hidaka kombu, Rishiri kombu)
• 800ml water

Directions;

1. Wipe the surface of kombu with a well wrung-out damp towel. Never wash it, because washing it would remove the savory umami.

2. To make it easier for the dashi to seep into the water, use kitchen scissors to cut into the kombu in a few spots.

3. Put water into a pot with the kombu, and let it soak for about 10 to 15 minutes.

4. Heat on low, then remove the kombu just before water reaches a boil.

5. Turn the heat to high, when the water starts to boil, put in the katsuobushi. When the katsuobushi floats up, push it down with chopsticks and then turn off the heat at once.

6. Let it stand for a few minutes, and strain it with a paper towel on a fine strainer. Do not squeeze out the katsuobushi.

* 1~4 for dashi of just kombu, 5.6 for dashi of just katsuobushi.