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1
Soak the kelp in a large bowl overnight (about 10 hours) with 3 quarts of water.
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2
Remove the kelp, reserving it for making a second round of dashi.
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3
This soaking liquid is the kombu dashi (kelp stock) and is used when a recipe calls for kelp stock.
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4
Pour the kelp stock into a cooking pot and set it over medium-high heat.
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5
When it comes to a boil, add the fish flakes all at once.
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6
Count 10 seconds, then quickly turn off the heat.
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7
Remove any foam that rises.
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8
Let the stock rest with the fish flakes for 2 minutes, then strain it through a fukin, tightly woven cooton cloth, or a strainer lined with a strong paper towel.
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9
Discard the bonito flakes or reserve them along with the reserved kelp for making a second round of dashi.
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10
If you forgot to soak the kelp overnight, put the kelp and measured cold water in a pot, set it over mediumlow heat, and cook for 10 minutes.
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11
Remove the kelp and turn the heat to medium.
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12
When the kelp stock comes to a boil, add the bonito fish flakes and follow the preceding instructions.
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13
To prepare a second round of dashi, combine 3 quarts of cold water and the reserved kelp and bonito fish flakes in a pot, set it over medium-low heat, and cook for 10 minutes.
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14
Strain the dashi through a fukin or a strainer lined with a strong paper towel, discarding the bonito flakes and kelp.
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15
Use the second round of stock to prepare a miso soup whenever you like.
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16
Refrigerate or freeze the unused second round of dashi in sealable containers in small batches.
