Dashi

1. 1

   In large saucepan over moderately high heat, combine 6 1/2 cups cold water and kombu. Bring to boil, then remove and discard kombu. Remove pan from heat and stir in bonito flakes. Cover pan and let steep 3 minutes.

2. 2

   Strain stock through cheesecloth-lined sieve into large bowl. Use immediately or cool, uncovered, then refrigerate, covered, up to 1 week.

No additional tips available.