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From . Makes about 6 cups.
Ingredients
6 cups cold water
1 ounce kombu (dried kelp), about 20 square inches
1 cup katsuo bushi (dried bonito flakes)
Directions
Bring cold water and kombu just to a boil in a large saucepan over high heat. Remove from heat and remove kombu. Sprinkle katsuo bushi over liquid; let stand 3 minutes and, if necessary, stir to make katsuo bushi sink. Pour through a cheesecloth-lined sieve or a coffee filter into a bowl.
Cool, uncovered, before chilling, covered. Stock keeps 4 days.
