Dashi Recipe

• 4 cups cold water
• 1 sheet kombu seaweed, 3 to 4 inches square wiped clean with a damp cloth and soaked in cold water in the refrigerator over
• 13 cup dried bonito flakes

1. Place the water in a medium saucepan.
2. Add the kombu.
3. Bring to a low boil over medium-high heat.
4. Reduce the heat to low (if the water continues to boil, the stock will not be totally clear) and simmer for 5 minutes.
5. Add the bonito flakes and stir.
6. Turn off the heat and let stand for 2 minutes to allow the bonito flakes to settle.
7. Skim off any foam.
8. Line a large colander or strainer with cheesecloth and set it over a large bowl; carefully pour the dashi through to strain it.
9. Discard the kombu and bonito flakes.
10. The stock is ready for use and can be refrigerated for up to 3 days, but is best used the day it is mad.

cold water, clean, bonito flakes

Taken from www.food.com/recipe/dashi-recipe-184712 (may not work)