Ingredients

• 1 (6-inch) piece kombu (dried kelp), wiped lightly with damp cloth*
• 2 (5-gram) packages (about 1 cup) katsuobushi (dried bonito flakes)*
• *Available at Asian markets

Browse by ingredient

Instructions

1. In large saucepan over moderately high heat, combine 6 1/2 cups cold water and kombu. Bring to boil, then remove and discard kombu. Remove pan from heat and stir in bonito flakes. Cover pan and let steep 3 minutes.
2. Strain stock through cheesecloth-lined sieve into large bowl. Use immediately or cool, uncovered, then refrigerate, covered, up to 1 week.