Ingredients
1
oz (30 grams) kombu (dried kelp), about 20 square inches
2
(5-gram) packages katsuo bushi (dried bonito flakes), about 1 cup
Directions
1.
Bring cold water and kombu just to a boil in a large saucepan over high heat. Remove from heat and remove kombu (saving it for pickled Napa cabbage). Sprinkle katsuo bushi over liquid; let stand 3 minutes and, if necessary, stir to make katsuo bushi sink. Pour through a cheesecloth-lined sieve or a coffee filter into a bowl. Reserve katsuo bushi for rice with soy-glazed bonito flakes and sesame seeds.
3.
If making stock for miso soup it is not necessary to save the kombu or katsuo bushi.
4.
Stock keeps 4 days. Cool, uncovered, before chilling, covered.
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