Dashi

• 6 cups cold water
• One 12-inch long piece of kombu, wiped with a damp cloth
• 1 package shaved dried bonito flakes (0.88-ounce/25 grams)

1. In a saucepan, combine the water and kombu.
2. Bring to a simmer, uncovered, over medium heat.
3. Remove the kombu and discard.
4. Bring the liquid to a boil, add the bonito flakes and immediately remove the pan from the heat.
5. Let the dashi sit undisturbed for 2 minutes.
6. Strain through a fine mesh strainer into a medium bowl.
7. Discard the bonito flakes.
8. Use now or store covered in the refrigerator for up to 3 days.

cold water, cloth, bonito flakes

Taken from www.foodnetwork.com/recipes/dashi-recipe1.html (may not work)