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.