Dashi

• 1 12-inch piece dried kelp (konbu),*wiped lightly with dry cloth
• 6 cups water
• 3/4 cup (loosely packed) dried bonito shavings (katsuo-bushi)

1. Using small sharp knife, cut several slits all over kelp.
2. Place kelp and 6 cups water in large saucepan.
3. Bring just to simmer over medium heat.
4. Using tongs, immediately remove kelp and discard.
5. Add bonito shavings to saucepan, reduce heat to medium-low and barely simmer until bonito shavings sink, about 3 minutes.
6. Pour broth through fine strainer; discard bonito shavings.
7. (Can be prepared up to 3 days ahead.
8. Cover and refrigerate.)

kelp, water, bonito shavings

Taken from www.epicurious.com/recipes/food/views/dashi-103280 (may not work)