Many of Japanese dishes use “dashi” as a part of ingredients. “Dashi” is a soup stock and we need to make. It is not common to buy liquid dashi. However, it is easy to make and you can freeze them to stock. There are many types of making “dashi” and I introduce the most common dashi called “niban dashi”. “Niban dashi” is used in miso-soup and most of Japanese dish.
Ingredients
Konbu 1 pcs (sea weed)
Katsuo-bushi 20g (dried bonito flakes)
Water 1 liter
*If you could not find konbu and katsuo-bushi, try to find “dashi-pack”. Dashi-pack is a portion contains chopped konbu and katsuo-bushi, and sometimes contains mushroom(shiitake) as well. You just need to put this pack in a pan instead of konbu and katsuo-bushi. I usually use this dashi-pack.
How to cook
1. Put all the ingredients in a pan.
2. Boil for 15 mins. Skim off foams as you boil.
3. Remove konbu and katsuo-bushi (squeeze).
I LOVE COOKING! 料理大好きクラブ 
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