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Course: Soups & Sandwiches
Keyword: Dashi, Gluten-Free, Japanese, Soups


ACTIVE TIME: 15 minutes
TOTAL TIME: 1 hour
Yield: 2 quarts
Photo by Lynne Calamia
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  • 2 (4-inch) square pieces kombu (dried kelp)
  • 2 1/2 quarts water
  • 2 cups bonito flakes or katsuobushi
ACTIVE TIME: 15 minutes
TOTAL TIME: 1 hour
Yield: 2 quarts


  • Put the kombu in a 4-quart saucepan, cover with the water, and soak for 30 minutes.
  • Set the saucepan over medium heat until the water reaches 150 to 160ºF and small bubbles appear around the sides of the pan, 9 to 10 minutes.
  • Remove the kombu from the pan and discard. Increase the heat to high and bring to a boil, 5 to 6 minutes. Reduce the heat to low and add the bonito flakes. Simmer gently, stirring frequently, for 10 minutes.
  • Strain the liquid through a fine-mesh strainer lined with muslin or several layers of cheesecloth. Reserve the bonito flakes for making Glazed Bonito Flakes.
  • Let the broth cool to room temperature before storing in an airtight container in the refrigerator. Use within 1 week or freeze for up to 1 month.
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