Dashi Stock (Konbudashi)
This is real dashi stock from scratch, not made with instant granules or packets. A clear, pure, savory stock made from dried bonito flakes and edible seaweed, it’s a foundation of Japanese cooking.
Wipe away any dirt from the kombu with a paper towel being careful not to rub off the white powdery deposits on the seaweed.
Place the kombu and water in a saucepan and allow it to soak for 30 minutes to become soft.
Remove the kombu from the water and cut several lengthwise slits into the leaf.
Return the kombu to the water and bring it to a boil.
As soon as the water begins to boil remove the kombu to prevent the stock from becoming bitter.