The umami filled flavor of a good dashi is one of the most comforting things to me, and ridiculously easy to make. Dashi is simply kombu (a japanese sea kelp), and katsuo (a dried shaved fish product) steeped gently in water. Kombu is said to be the ingredient that sparked attention to the flavor of umami, and its richness is deceptive in this light broth. I use this stock to make inexpensive homemade ramen, and add additional flavor to the broth by seasoning with a tablespoon of soy sauce, a dash of sesame oil, and a teaspoon of sugar for every cup of stock I have. Check out the recipe video below for a more hands on look at the process.