Ingredients Jump to Instructions ↓

  1. 2 (4-inch) square pieces kombu

  2. 2 1/2 quarts water

  3. 1/2-ounce bonito flakes or katsuobushi , about 2 cups

Instructions Jump to Ingredients ↑

  1. Put the kombu in a 4-quart saucepan , cover with the water and soak for 30 minutes.

  2. Set the saucepan over medium heat until the water reaches 150 to 160 degrees F and small bubbles appear around the sides of the pan, 9 to 10 minutes.

  3. Remove the kombu from the pan. Increase the heat to high and bring to a boil, 5 to 6 minutes. Reduce the heat to low and add the bonito flakes. Simmer gently, stirring frequently, for 10 minutes.

  4. Strain the liquid through a fine mesh strainer lined with muslin or several layers of cheesecloth . Reserve the bonito flakes for another use.

  5. Store in an airtight container in the refrigerator. Use within 1 week or freeze for up to a month.


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