Dashi

Directions

1. 1
   Place kombu and water in a large stockpot and let it soak at room temperature for at least 20 minutes.
2. 2
   You can soak longer, too, even overnight, which will allow the kombu to release more flavor.
3. 3
   Bring to a boil over high heat.
4. 4
   Remove the kombu and decrease the heat so the liquid is simmering.
5. 5
   Add the katsuobushi and gently mix into the liquid; dont stir vigorously.
6. 6
   Simmer for 10 minutes longer, then strain through a fine-mesh sieve.