Dashi (Japanese Sea Stock)

• 6 cups cold water
• 1 oz (30 grams) kombu (dried kelp), about 20 square inches
• 2 (5-gram) packages katsuo bushi (dried bonito flakes), about 1 cup

1. Bring cold water and kombu just to a boil in a large saucepan over high heat.
2. Remove from heat and remove kombu (saving it for pickled Napa cabbage ).
3. Sprinkle katsuo bushi over liquid; let stand 3 minutes and, if necessary, stir to make katsuo bushi sink.
4. Pour through a cheesecloth-lined sieve or a coffee filter into a bowl.
5. Reserve katsuo bushi for rice with soy-glazed bonito flakes and sesame seeds .

cold water, kelp

Taken from www.epicurious.com/recipes/food/views/dashi-japanese-sea-stock-103413 (may not work)