You can buy all kinds of granulated or liquid instant Dashi. However, you can also make your own fresh Dashi. Here’s how to make a basic dashi stock.

Ichiban Dashi (First Dashi / Katsuobushi & Komb mixed Dashi)

1 Place about 4 inches square of Konbu in 5 cups of water in a midsize saucepan and hest the water.

2 Remove Konbu when it comes up on surface.

3 Just before the water comes to a boil, add 1.5 cups (or 7 ounces) of katsuobushi all at once. Turn off the flame after 10 seconds.

4 Wait for the flakes to sink down to the bottom of the pan, then remove the katsuobushi using a strainer.

Simple Katsuobushi Dashi

1 Heat 5 cups of water in a midsize pan.

2 Just before the water comes to a boil add 1.5 cups (or 7 ounces) of katsuobushi all at once. Turn off the flame after 10 seconds.

3 Wait for the flakes to sink down to the bottom of the pan, and then remove the katsuobushi using a strainer.