Dashi, Japanese Soup Stock (one quart)
5 and 1/4 cups of cold water 4-inch square of kombu (dried kelp) 1/2 cup flaked katsuobushi (dried bonito)
Sponge kelp clean and cut into a half-inch fringe.
Put in a medium saucepan with cold water and bring just to a boil over moderate heat.
Remove kelp (and reserve for one more stock making session).
Return water to a boil, stir in bonito, remove from heat and let sit for 2-3 minutes.
Strain (also reserving bonito for one more round) and use as needed. The stock will keep for a few days in the refrigerator.
To make Second Dashi use the same method above with the reserved bonito and kombu.