Dashi Stock (Konbudashi)

Ingredients

• 1 ounce dashi kombu , dried kelp
• 1 quart water
• 0.5 cups bonito flakes

Instructions

1. 1

   Wipe off any dirt from kombu with a paper towel, being careful not to rub off the white powdery deposits on the seaweed. Soak kombu in water in a saucepan for 30 minutes to soften.

2. 2

   Transfer kombu to a cutting board; cut several slits, lengthwise, into the leaf. Return kombu to water in the saucepan; bring to a boil. As soon as water begins to boil, remove kombu to prevent stock from becoming bitter.

3. 3

   Stir bonito flakes into kombu-flavored water; bring back to a boil, then remove pan from heat. Allow dashi to cool. When bonito flakes settle on bottom, strain dashi through a strainer lined with cheesecloth or a coffee filter.