Dashi

Ingredients

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

Directions

1. 1

   Sponge kelp clean and cut into a half-inch fringe.

2. 2

   Put in a medium saucepan with cold water and bring just to a boil over moderate heat.

3. 3

   Remove kelp (and reserve for one more stock making session).

4. 4

   Return water to a boil, stir in bonito, remove from heat and let sit for 2-3 minutes.

5. 5

   Strain (also reserving bonito for one more round) and use as needed.

6. 6

   The stock will keep for a few days in the refrigerator.