Basic Bonito Broth

• 12 ounces Chicken stock (or water)
• 1 2'' x 2'' piece konbu (dried Japanese kelp)
• 1 cup bonito flakes
• 1/2 tablespoon kosher salt

1. Bring konbu up to a simmer with the chicken stock.
2. Add the bonito flakes.
3. Simmer 2 minutes on a very low temperature, then remove from the heat.
4. Add salt.
5. Allow to steep 5 minutes.
6. Stir, strain and use or keep tightly covered in the refrigerator for up to 5 days.

chicken, konbu, bonito flakes, kosher salt

Taken from www.foodrepublic.com/recipes/basic-bonito-broth-recipe/ (may not work)