I learned how to make dashi at my local maternity class but noticed the amount of salt in the dashi powder was too much so I came up with this recipe.
The original recipe didn't have enough of the savory flavor from the bonito so I added some more bonito to make it taste better.

- For baby food I use very finely shredded bonito flakes. For everyday dashi you should be able to use finely shredded or normal-shred bonito flakes.
- You can reuse the kombu to make tsukudani, and you can use the filtered bonito to make furikake rice sprinkles.
T- he kombu and bonito flakes can be reused to make a second batch of dashi. For 1 liter. Recipe by Yuusui