Dashi

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 5 1/4 cups cold purified water
• 4 inches dried kelp, cut into square (kombu)
• 1/2 cup bonito flakes (katsuobushi)

Recipe

• 1 sponge kelp clean and cut into a half-inch fringe.
• 2 put in a medium saucepan with cold water and bring just to a boil over moderate heat.
• 3 remove kelp (and reserve for one more stock making session).
• 4 return water to a boil, stir in bonito, remove from heat and let sit for 2-3 minutes.
• 5 strain (also reserving bonito for one more round) and use as needed.
• 6 the stock will keep for a few days in the refrigerator.