Dashi

Japanese Soup Stock (1 quart)

• Ready In: 20 mins
• Serves: 4

Ingredients

• 5 1⁄4 cups  cold purified water
• 4  inches  dried kelp, cut into square (kombu)
• 1⁄2 cup bonito flakes (katsuobushi)

Directions

1. Sponge kelp clean and cut into a half-inch fringe.
2. Put in a medium saucepan with cold water and bring just to a boil over moderate heat.
3. Remove kelp (and reserve for one more stock making session).
4. Return water to a boil, stir in bonito, remove from heat and let sit for 2-3 minutes.
5. Strain (also reserving bonito for one more round) and use as needed.
6. The stock will keep for a few days in the refrigerator.