What is your dashi recipe?

[dafox]

I have kombu kelp and bonito flakes ready to go.

 

[ojisan]

The recipe on this page is exactly how I make dashi for miso soup.

http://yoshigohan.com/kombu-katsuo-dashi-recipe/

I use: water (crystal geyser) 2.5l, kombu 25g and 50g of bonito flakes (hon-gare bushi) at home. Soft water is often recommended.

 

[panda]

both fresh & dried shiitake, daikon, pear, onion, carrots, ginger, garlic, scallion, Kombu, bonito shaving

 

[Caleb Cox]

I use Alton Brown's. He's not very precise with his measurements if that gives you anxiety. https://www.foodnetwork.com/recipes/alton-brown/dashi-recipe-1949217

 

[Michi]

A piece of kelp and a handful of bonito flakes into not-quite boiling water. If it's too bitter, remove the kelp earlier next time. If it's too fishy, add less bonito flakes next time. If it's too insipid, add more bonito flakes next time.

It takes only two or three tries to home in on what you like. Start with any recipe that looks like it's close to what you want, and adjust amounts until you like it.