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Ingredients
- One 1.75-ounce (50 g) package konbu (kelp)
- 8 2/3 cups (2.2 l) water
Method
- Wipe the konbu with a damp cloth.
- Cut it into 4-inch (10-cm) pieces and place in a medium saucepan with the water.
- Cover and bring to a boil.
- Lower the heat to mediumlow and simmer, partially covered, for 1 hour, or until the liquid has reduced to about 4 1/3 cups (1 l).
- Strain through a fine-mesh sieve and discard solids.
- Use immediately, or refrigerate for up to 3 days or freeze.
