Dressings & Sauces
||This is used as a base broth for Japanese Udon, miso, etc
4 1/2 Cup(s) Water
1/4 Cup(s) Kezurikatsuo or Shaved Bonito
1 Each(s) 3 inch piece kombu or (Qty 4) 1.5 inch x 1 inch pieces
Bring water to a boil in a pot. Once it boils turn it down to maintain a gentle simmer. The kezurikatsuo and kombu need to be steeped like a tea. You can use a reusable tea bag or just as easy, but everything in and just pour the Dashi through a sieve when it is done.
Either way throw the stuff into the water for 15 minutes simmering and then remove it one way or the other. It is important not to boil, and it is also important not to leave the kombu in too long. The former will make the stock cloudy, the later bitter.