Recipe: Ichiban Dashi Stock

INGREDIENTS

• 2 5” pieces dried kombu
• 3 cups bonito flakes

INSTRUCTIONS

1. Place kombu in a large pot and cover with 8 cups of water and allow to soften for 30 minutes.
2. Heat on high until just boiling and remove the kombu.
3. Remove from heat and add one cup of cold water to bring the temperature down slightly.
4. Add bonito flakes and sit until they sink to the bottom of the pot.
5. Use a slotted spoon to remove any scum that is on the surface.
6. Strain the dashi using a fine-mesh sieve or cheesecloth.
    

TIP: Enjoy with Agedashi Tofu
 

YIELDS: 9 Cups