• Cooking Time: 20
• Servings: 8 cups
• Preparation Time: 60
• 8½ cups water
• 1 6-inch piece kombu (dried kelp)
• 1 cup dried bonito flakes

1. Clean kombu by wiping it lightly with a damp cloth.
2. Using a sharp knife, mark an X on the kombu.
3. In a large saucepan, combine the water and kombu. Let the kelp soak overnight or for at least one hour.
4. Bring to a boil. Remove and discard kombu.
5. Remove saucepan from heat and add bonito flakes. Cover pan and let stand for 5 minutes.
6. Line a sieve with a cheesecloth and strain stock into a large bowl.
7. Use dashi immediately or cool and store refrigerated for up to one week.

An important base stock for many Japanese recipes.