Dashi

🥘 Ingredients

• cold water 2 quarts
• kombu 20 g
• katsuobushi 20 g

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   Combine cold water and the kombu in a medium saucepan, and place over medium heat. As soon as the water boils, remove from heat and add the katsuobushi , pushing it gently into the water to submerge (don’t stir vigorously). Steep for 5-10 minutes . Strain and discard the kombu and katsuobushi (or reserve to make another batch of weaker dashi) and return the dashi to the saucepan. Keep warm, but don’t let it boil.