Dashi (Kombu and Katsuobushi)

Step 1: Set aside the katsuobushi. Put the kombu and water in a pan and leave it to soak for at least 30 minutes. You can leave it in the water for up to a day in the refrigerator, if you want to do the soaking step in advance.

Step 2: Put the pan on the stove and bring it to a boil, then lower the heat. Simmer for 10 minutes.

Step 3: Add the katsuobushi, and turn the heat off. Let sit for about 10 minutes, or until the katsuobushi sinks to the bottom of the pan.

Step 4: Strain off the liquid, using a fine-mesh sieve.

Step 5: *Don't throw away the used kombu and katsuobushi! Put it in a plastic bag and store it in the freezer for use in other recipes.

Step 6: The dashi will be a pale golden color, and can be used right away - or stored well covered for a few days in the refrigerator. You can also freeze it - putting it in ice cube trays is a handy way of doing this.