Ingredients
3 strips (each about 6 inches) kombu, wiped with a dry cloth
6 cups cold water
2 cups bonito flakes (do not pack)
Preparation
Combine kombu and water in a medium saucepan and bring to just under a boil, then remove from heat. Use tongs to remove and discard the kombu.
Sprinkle the bonito flakes into the pan and let steep until they sink to the bottom, about 3 minutes. Strain broth through a fine sieve before using. Dashi can be kept in an airtight container in the refrigerator up to 4 days.
