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You need Water.
Prepare handful Dried Bonito Flakes.

This recipe includes two versions: ichiban dashi, which is used as a base for clear soups, and niban dashi, which is often used to make thicker soups or dishes like Zaru Soba. This dashi recipe is the base for countless Japanese dishes. Dashi is the basic stock used in most all Japanese cooking. Dashi stock is the base for miso soup.

Boil water and then add Dried Bonito Flakes in a pot. Let it simmer for 2-3 minutes..
Strain it.

This recipe is for a Konbudashi, which is made with konbu (dried kelp/seaweed) and bonito flakes (a dried fish which has been shaved into flakes.) There are many variations of dashi, but this is probably the most common. Dashi is an incredibly simple broth, and it forms one of the culinary cornerstones of Japanese cooking. The resulting clear broth tastes like the essence of the sea. Dashi can be used to make a fantastic bowl of miso soup, to poach fish or vegetables, or to add savory umami flavor to. Used my dashi in Miso Soup. choulli / flag if inappropriate.

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