How To Make Dashi, A Foundation Stock In All Japanese Cooking

• 8 cups plus 2 tablespoons water
• 2 (6-inch) pieces kombu
• 1 1/2 ounces dried, shaved bonito (about 3 packed cups)

1. Add 8 cups of the water and the kombu to a large stockpot and let it steep for 30 minutes.
2. Place the stockpot over medium heat and bring to a boil.
3. Remove the kombu.
4. Add the remaining 2 tablespoons water to slightly reduce the liquids temperature.
5. Add the bonito and stir it once to mix it in.
6. As soon as the liquid comes to a boil again, decrease the heat to low and simmer for 5 minutes.
7. Remove any scum that appears on the surface, which can affect flavor.
8. Turn off the heat and let the liquid steep for 15 minutes.
9. Strain the liquid through a fine sieve or cheesecloth.
10. Dont squeeze the bonito flakes.
11. Discard the bonito flakes after using.

water, kombu

Taken from www.foodrepublic.com/recipes/how-to-make-dashi-a-foundation-stock-in-all-japanese-cooking/ (may not work)