Step 1

Gather all the ingredients.

Step 2

In a medium pot, bring water to a boil.

Step 3

Just before water starts boiling, add the katsuobushi and bring it to a boil again, skimming occasionally.

Step 4

Once the dashi is boiling, reduce the heat, simmer for just 30 seconds, and turn off the heat.

Step 5

Let the katsuobushi sink to the bottom, about 10 minutes.

Step 6

Strain the dashi through a fine-mesh sieve over a bowl or measuring cup (Reserve the katsuobushi and see below for what to do with it). Katsuo Dashi is ready to use.

Step 7

If you are not using the dashi right away, store the dashi in a bottle or mason jar and keep in the refrigerator for 3-5 days or in the freezer for 2 weeks.

Step 8

Save the drained katsuobushi to make Homemade Furikake rice seasoning. If you don't use it right away, you can freeze them for 2-3 weeks.