Recipe by: Kyle Hildebrant
- one ounce dashi kombu (dried kelp)
- one quart water
- 1/2 cup bonito flakes
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- Wipe away any grime from the kombu with a paper towel, getting mindful not to rub off the white powdery deposits on the seaweed. Location the kombu and water in a saucepan, and enable it to soak for thirty minutes to turn into soft.
- Get rid of the kombu from the water, and reduce numerous lengthwise slits into the leaf. Return the kombu to the water, and deliver it to a boil. As soon as the water starts to boil, remove the kombu to prevent the stock from becoming bitter.
- Stir the bonito flakes into the kombu-flavored water, deliver back to a boil, and consider the pan off the heat. Enable the water to cool. When the bonito flakes have settled to the bottom, strain the dashi via a strainer lined with cheesecloth or a coffee filter.