Directions
- 1Give kombu a quick rinse.
- 2Add kombu to cold water and bring to a simmer.
- 3Just before it hits a boil, remove the kelp.
- 4Remove from the heat and add in the smokey katsuo-bushi.
- 5Let this steep like a tea for 10 to 15 minutes.
- 6Drain your dashi.
Ingredients
- 2 pieces kombu
- 1 handful katsuo-bushi
- 4 cups water
Equipment
potstovestrainercontainer
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