Konbu Dashi

• One 1.75-ounce (50 g) package konbu (kelp)
• 8 2/3 cups (2.2 l) water

1. Wipe the konbu with a damp cloth.
2. Cut it into 4-inch (10-cm) pieces and place in a medium saucepan with the water.
3. Cover and bring to a boil.
4. Lower the heat to mediumlow and simmer, partially covered, for 1 hour, or until the liquid has reduced to about 4 1/3 cups (1 l).
5. Strain through a fine-mesh sieve and discard solids.
6. Use immediately, or refrigerate for up to 3 days or freeze.

konbu, water

Taken from www.cookstr.com/recipes/konbu-dashi (may not work)