Homemade Dashi Broth

  • 2 ( 4” square ) pieces kombu seaweed
  • 2 1/2 quarts water
  • 1/2 oz. bonito flakes

In a large stock pot, add kombu and cover with the water. Soak for 30 minutes at room temperature, to soften. Bring water up to a boil and remove the kombu. Lower heat and stir in bonito flakes. Simmer stock for 10 minutes, and strain through a fine mesh strainer lined with cheesecloth. Store in the fridge for up to a week.

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