A foundation of Japanese cuisine, this stock is made quickly from just three ingredients: water, kombu (dried kelp) and katsuobushi (dried bonito flakes). Both of these ingredients can be found in Asian markets and at some well-stocked grocery stores. Dashi should never be boiled or cooked for too long, nor does it freeze well. Though we prefer scratch-made dashi, do not dismiss the instant kind known as hon dashi, which need only be dissolved in water (follow the directions on the package for specific amounts).

Combine in a saucepan over high heat:

Bring almost to a boil. Immediately remove from the heat and stir in:

Let stand until the flakes begin to sink, 2 to 3 minutes. Strain at once. Let cool uncovered, then refrigerate covered. Reheat dashi gently, and use within 4 days.