Dashi

(Japanese basic stock)

Yield: 1 quart

Basic Steps: Soak → Boil → Strain

Place cold water and kombu in a saucepan and let soak 15-20 minutes.
Bring water just to boil, add bonito flakes and immediately remove from heat.
Let set 5-10 minutes, then strain, pressing down to remove as much liquid and flavor as possible..

Ichiban Dashi (First stock): stock made from the initial use of kombu and bonito flakes. Use for soups.
Niban Dashi (Second stock): stock made using kombu and bonito flakes strained from making an ichiban dashi. Niban dashi is for general use in dishes where it doesn't play a starring role, i.e. simmering meats and vegetables.
Konbu Dashi (Vegetarian stock): Soak the kombu for an hour and eliminate the bonito flakes. Bring just to a boil and strain. Use for tofu dishes.
Hoshi-shiitake Dashi (Mushroom stock): Follow the same steps using 4-6 dried shiitake mushrooms instead of the kombu and katsuobushi. Let set 20-25 minutes before straining.
Niboshi Dashi (Sardine stock): Remove head and entrails from 1/2 cup dried sardines (niboshi) and soak in 1 quart water for 30 minutes to an hour. Bring just to a boil and strain. Used for miso soup.
Hondashi: instant dashi grains in a jar. Use about 1 1/2 tsp per 1 quart water.
Katsua Dashi: a liquid form. Add to fresh water.
Dashi-no-Moto: comes in bags like tea to be steeped in hot water.

Dashi is the basic stock used in Japan for a wide variety of dishes. It has a simple, clean, fresh flavor.
Make sure not to boil the kombu for any period of time as it will turn slimy.
Most Japanese these days use instant dashi powder instead of making it fresh.