Recipe 只有英文版，如果有甚麼問題隨時問我啦。識做好呢個，真的好多好處呀！又好味又健康又便宜！！我以前是會熬雞湯做湯麵的，好久沒再熬過了！！（有興趣的話又看看幾時 post 下用 dashi 的菜色？！）
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» Yields about 800ml (3.5 cups), soup base for 2
1000ml (4.25 cups) water
10g (20 inch2/130 cm2) kombu (dried kelp；昆布；海帶)
10g (1 cup) katsuobushi (bonito flakes；柴魚片；鰹節)
In a medium pot, soak kombu in water for at least 30 minutes, or overnight.
Cover and heat over medium heat just before it comes to a boil, (when small bubbles start to come up from the bottom,) about 20 minutes. Remove and discard kombu. (Also remove any small bits of kombu if any.)
Bring the liquid to a boil; turn off the heat.
Add katsuobushi; bring it to a boil again, then turn off the heat immediately. Let it sit for 5-10 minutes, or until the katsuobushi sink to the bottom.
Use a strainer to take out as much katsuobushi as possible; then pour dashi through a large coffee-filter-lined strainer into a large bowl to obtain clear dashi.
Use immediately; keep in the refrigerator for up to 4 days; or freeze up to a month.
Use a wet paper towel wipe off any excess white powder from the kombu, if any. (Good kombu usually does not have white powder.)
I think coffee filter works best for straining, but it can be laborious to do. You can also use cheese clothes or even paper towel. If you don’t mind to leave some tiny bites of katsuobushi, you can use a very fine mesh strainer. By taking out as much large chuck of bonito flakes as possible before hand would make the straining much easier.
Kombu emits a bitter taste if boiled that's why need to take it out before the water comes to a boil.
Katsuobushi is okay to be boiled for few seconds; but the flavor will become too strong if any longer.