I am not sure where I got this recipe - it is on a very old slip of paper. And I am certainly not an expert on making a good Japanese soup stock, but this works well for us. Dashi uses dried fish flakes, not real fish, but I don't have a source of good fish parts. If you do, experiment!
6 cups filtered water
1/2 piece kombu (dried kelp) or other dried thick seaweed - about a 2" x 4" piece
3 Tbl. dried flake bonito (fish flakes)
I usually double the recipe and use it for Udon Noodle Soup. It can also be used for other Japanese soups such as Miso Soup.
Bring water to a boil. Wash the dried piece of seaweed under cold water and then add to the boiling water. Bring to a second boil. Stir and let bool for 3 minutes, then remove from water and add the flaked bonito. Bring to second boil and then remove pot from heat immediately. Allow the flakes to settle, then strain and use as desired.
(Note: Since all waters and fish products in our world today are polluted with man-made chemicals, I do not make this stock or Udon noodle soup more than a handful of times during the year.)
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