Konbu Dashi / Stock

Ingredient:

• Water 2 lit
• Konbu 30 gm
• Katsuobushi 40 gm

Procedure:

• do not wash konbu, clean with paper towel or a damp cloth
• bring water to a boil with konbu, over moderate heat
• remove konbu, reserve for other use
• add bonito flakes, off fire
• when bonito flakes sinks to the bottom, strain through a filter
• reserve bonito flakes for other use
• konbu dashi stock is now ready for use
• can be prepare in advance, cooled and store in refrigerator

Notes:
Konbu - kelp, dried seaweed
Katsuobushi - dried bonito fish flakes