Instructions

1. 1
   Wipe kombu gently with a damp cloth (do not wash under running water).
2. 2
   Soak the kombu in water for about 30 minutes.
3. 3
   Heat slowly and remove kombu just before the water boils.
4. 4
   Simmer gently for 5 minutes, then strain.
5. 5
   Lightly rinse bonito flakes.
6. 6
   Bring water to a boil, add flakes, and simmer for about 1 minute.
7. 7
   Remove from heat; once the flakes sink, strain through a fine sieve or cheesecloth.
8. 8
   Remove heads and guts from sardines or anchovies.
9. 9
   Place in a pot with water and bring to a boil.
10. 10
    Simmer gently for 5 minutes, then strain.
11. 11
    Prepare both kombu and katsuobushi dashi separately.
12. 12
    Combine in desired proportions for a richer flavor.
13. 13
    Dissolve the desired amount of granulated or powdered dashi in hot water according to package instructions.
14. 14
    Adjust seasoning as needed for taste.