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Provide Kombu.
You need Bonito flakes.
Prepare + 100 ml Water (for the ichiban/first dashi).
Provide Water (for the niban/second dashi).
Prepare Additional bonito flakes (only if necessary).

Short Tips:

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Soak the konbu seaweed in water (for the ichiban/first dashi) overnight..
Heat water and konbu seaweed from Step 1. When it comes to a boil, remove the konbu seaweed. Add extra water plus all the bonito flakes at once and bring to a boil. Turn off the heat as soon as it boils..
When the bonito flakes sink to the bottom (in 2-3 minutes) either scoop out or strain the dashi through paper towels..
Put the used konbu seaweed and bonito flakes in water for niban/second dashi and bring to a boil. Simmer over low heat for 5 minutes. If adding adding more bonito flakes for flavor, add 1/2 the amount used for the ichiban dashi..
Store dashi you'll use right away in a pot (it'll keep for 2-3 days). To store dashi longer (up to 3 weeks) pour into ice trays, or into a plastic ziplock bag and freeze flat..
Use ichiban-dashi for clear soups and miso soups, and other dishes that call for it. Use niban-dashi for simmered dishes and the like..
I recommend simmering niban-dashi and konbu seaweed used for making dashi with vegetables in a pressure cooker. The dashi flavor penetrates the vegetables, and the konbu seaweed becomes soft and silky. You can enjoy a lot of vegetables this way..
Try cooking daikon radish slices (with the sharp edges rounded off) with konbu seaweed, salt, and sugar in a pressure cooker for 10 minutes for a light and mild flavored dish..

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