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Export 1 ingredients for grocery delivery
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.
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