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Ingredients
- 1 piece konbu (approximately 5 by 6 inches)
- 1 cup bonito flakes
- 5 cups cold water
Method
- Wipe konbu with a damp cloth to clean.
- In a stock pot, place konbu and cold water over medium heat.
- Just before the water begins to boil (DO NOT BOIL!)
- pull off heatand let stand 5 minutes.
- Remove konbu, and bring back to heat.
- Again, right before stock begins to boil, remove from heat and add the bonito flakes.
- When flakes sink to the bottom, strain through cheesecloth or a fine mesh strainer.
- Dashi can hold in the refrigerator for 2 weeks.
