Step 1

Prepare all your ingredients. Don't wash off the kombu, even if there is a white powdery substance on it because this gives it that intense umami flavor.

Step 2

Using kitchen shears, cut the kombu in half, and then for each piece, cut some slits into the kombu until you reach the middle. About 3 slits per piece is enough to release more flavor into the broth.

Step 3

In a medium pot, add the water and the kombu.

Step 4

Heat the water on low to medium heat for approximately 10 minutes until it is almost at a boil.

Step 5

Use a skimmer or spoon to remove any bubbly foam from the top of the dashi.

Step 6

As the mixture starts to boil, remove the kombu pieces and throw them away.

Step 7

Add all the katsuobushi and bring the mixture to a boil.

Step 8

As soon as the dashi boils, turn down the heat and simmer for about 30-40 seconds. Turn off the heat.

Step 9

Using a fine-mesh sieve, strain the dashi into a clean bowl or jar. The dashi stock is ready for use.