Step 1

Using scissors, cut 1-2cm / ½ inch slits along the sides of the kombu to open up the flavour.

Step 2

Pour the water into a medium saucepan and add the kombu. Allow to soak for 15 minutes for a quick dashi, or overnight for a rich dashi stock.

Step 3

Place the saucepan over a low-medium heat, and once you see small bubbles start to form on the bottom of the pan (around 5-10 minutes), remove the kombu.

Step 4

Pour the bonito flakes into the water, but don't stir, just lightly press with chopsticks or a spoon to make sure they're all submerged. Simmer gently for a minute before switching off the heat. Stand for a few minutes and allow the flavours to bloom.

Step 5

Place a colander and paper towel or cloth over a medium bowl and slowly strain the dashi through, catching the bonito flakes in the colander. Alternatively, allow the bonito flakes to sink to the bottom, and carefully ladle out the liquid dashi stock.

Step 6

Use immediately or store in the fridge in an airtight container for 2-3 days or in the freezer for 1-2 months.