Bonito fish flakes are arguably one of the most crucial basic ingredients in most Japanese cuisine. These paper-thin shavings of dried fish are the most commonly-used ingredient for making dashi; the umami-rich soup stock that goes into nearly all Japanese soups, noodle dishes, sauces and seasonings. For a great range of dashi made from a variety of different ingredients, check out Japan Centre's Dashi & Noodle Stock selection.
To make 500ml of dashi broth:
Bring 500ml of water to the boil.
Add 20g of katsuobushi flakes.
Let it sit for 1-2 minutes until the flakes sink to the bottom of the pot. Strain off the broth using a paper towel-lined sieve.
Dashi broth is ready to use for miso soup, noodle soup etc.