Ingredients:

  • 4 cups (950ml) filtered water
  • 5 inches (12cm) piece of dried kombu
  • 1 cup (20g) katsuobushi

Instructions:

  1. Place 4 cups (950ml) filtered water and the 5-inch piece of dried kombu in a medium stainless steel pot and allow to soak for 30 minutes.
  2. Place the pot over medium-low heat; remove the kombu piece immediately with chopsticks as small bubbles begin to form around the edges of the pot, ensuring the water does not reach a full boil.
  3. Increase the heat slightly until the water barely simmers, then turn off the heat completely.
  4. Add 1 cup (20g) katsuobushi, stir gently, and let the flakes steep in the hot water for 2 to 3 minutes until they sink to the bottom of the pot.
  5. Line a fine-mesh strainer with a dampened cheesecloth or a coffee filter and carefully pour the liquid through the filter into a clean bowl, allowing gravity to filter the liquid without squeezing the flakes.