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Prepare Ingredients.
Use Kombu for dashi stock.
Use Bonito flakes.
Provide Hot water.
Prepare Equipment.
You need tea pot.

Short Tips:

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Put a small piece (3 cm) of kombu in a tea pot..
Add 3 g (1 small packet) of bonito flakes..
Add hot water from an electric tea kettle. Even when you are making dashi the proper way, the water should not be boiling..
Cover with a lid and let it steep for 1 to 2 minutes..
Attention: Don't try to squeeze out flavor with a spoon or something. You'll extract the bitterness..
Pour the dashi into a container..
Tip: 1 small tea pot contains 1 cup (200 ml) of water. When adding hot water to the tea pot, if you fill it up to the spout, it will be about 1 cup..
To store: It will keep in the refrigerator for 5-7 days. A 500 ml capacity PET bottle is handy for this..
To reuse the kombu and bonito flakes: Simmer the kombu and bonito flakes you used to make the dashi in mirin and soy sauce..
Simmer in a small pan over low heat. You can also simmer it on a low heat setting (150 to 200 W) in the microwave for about 3 minutes..
Julienne the kombu and serve with grated daikon radish. It's delicious. It's also good in onigiri rice balls or in bentos!.
The core of Japanese cooking is dashi stock. https://cookpad.com/us/recipes/167624-how-to-make-dashi-stock-using-konbu-seaweed-and-bonito-flakes.

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