Makes: 1 liter
Preparation time: 5 minutes
Cooking time: 20 minutes

In most of Japanese soups, usually dashi stock is used as a basic ingredients. Even it’s easy to make, sometimes we are to lazy to do it. In case you do that, you can always find the ready to use dashi stock in Japanese store. This time, I will try to encourage you to make it the fresh basic dashi stock.

INGREDIENTS:
10 cm square piece konbu (kelp), wiped clean
1 liter water
60 ml cold water
90 g bonito flakes

HOW TO MAKE:
1. Cut konbu (kelp) square into 4 narrow strips. Place in a saucepan with 4 cups water and cook over medium heat. Heat until just about to boil, then discard konbu.
2. Add the cold water and bonito flakes to the konbu broth. Bring to a boil then remove immediately from heat, and set aside to cool.
3. When all the bonito flakes have sunk to the bottom, pour the liquid over a strain and discard the flakes.