Dashi

Directions

1. 1
   Place the water in a medium saucepan.
2. 2
   Wipe Kombu and reconstitute in water.
3. 3
   Add the kombu. Bring to a low boil over medium-high heat.
4. 4
   Reduce the heat to low and simmer for 5 minutes.
5. 5
   Add the bonito flakes and stir.
6. 6
   Turn off the heat and let stand for 2 minutes to allow the bonito flakes to settle. Skim off any foam.
7. 7
   Strain or run through a cheesecloth. Discard the kombu and bonito flakes. The stock is ready for use and can be refrigerated for up to 5 days, but is best used fresh.