Recipes Dashi! (easy)

4.5 pints water, cold
2oz kombu seaweed (giant kelp for the dashi stock)
1.5oz of dried bonito flakes (Katsoubushi)

1. Put the water in a pot and add the kombu. Bring to a boil over moderately high heat.

2. Just as the water comes to a boil, remove the kombu.

3. Remove from the heat and immediately add the bonito flakes. Let the flakes settle to the bottom. This will take a minute or two.

4. Strain through a china cap lined with cheesecloth. Use the dashi within a day.