This clear, simple stock works as a base for soups, stews and countless other Japanese dishes.
- 6 cups water
- 35 g dried konbu
- 10 g dried smoked bonito flakes
Place konbu in the pot and fill with cold water. Bring to a gentle boil, then remove from heat. Discard the konbu.
Add the dried bonito flakes. Let sit for 2-3 minutes, then pour mixture through a cheese cloth or fine mesh strainer. Keeps in the refrigerator for up to 3 days.
Konbu and dried smoked bonito flakes can both be found from Japanese specialty stores, or online.