Easy Dashi

• 16 grams kombu (dried seaweed), about two 6-by-1-inch strips, wiped with a damp towel
• 8 1/2 cups cold filtered water
• 60 grams bonito shavings (about 3 lightly packed cups)

1. In a large saucepan, combine the kombu with 8 cups of the water and let stand at room temperature until the kombu starts to soften, about 30 minutes.
2. Bring the water to a bare simmer over moderate heat; tiny bubbles will form on the bottom of the saucepan.
3. Remove from the heat and discard the kombu.
4. Add the remaining 1/2 cup of cold water to the saucepan, then add the bonito shavings and bring just to a simmer.
5. Immediately strain the dashi through a fine sieve and use right away.

kombu, cold filtered water, bonito shavings

Taken from www.foodandwine.com/recipes/easy-dashi (may not work)