Dashi Broth (Japanese Stock)

Ingredients

• 1 large piece dried kombu
• 1 L (4 C) filtered water
• 3/4 C bonito flakes
• 1/4 C dried anchovies (optional)

Instructions

1. 1

   Place the kombu and water into a pot and heat it up until it is near boiling. (Don't let it boil or the kombu will become slimy).

2. 2

   Remove the kombu and set aside (to make furikake) or discard.

3. 3

   Add in the bonito flakes and anchovies.

4. 4

   Let the liquid simmer for about 30 seconds.

5. 5

   Turn off the heat and let it rest for 5 minutes.

6. 6

   Strain out the bonito flakes and anchovies and pour the dashi broth through a sieve into a clean jar.

7. 7

   Let it cool, cover with a lid and place into the fridge until ready to use.