Ingredients:

  • 4 cups water
  • 1 piece kombu (dried kelp) approx 4x4 inches
  • 1 cup (20g) katsuobushi (dried bonito flakes)

Instructions:

  1. Place 4 cups water and the piece of kombu in a medium saucepan.
  2. Bring the water to a very slow simmer over medium heat; remove the kombu immediately just as the first small bubbles break the surface, before the water reaches a full boil.
  3. Turn off the heat completely.
  4. Add 1 cup (20g) katsuobushi and stir gently to submerge the flakes.
  5. Let the mixture steep off the heat for 2 to 5 minutes until the flakes slowly sink to the bottom.
  6. Line a fine-mesh strainer with cheesecloth and set it over a clean bowl.
  7. Gently pour the liquid through the cloth to clarify the broth; do not press or squeeze the bonito flakes.