Japanese
INGREDIENTS
6 cups water
2 inch square kombu (dried kelp)
3 tablespoons katsuobushi (dried flaked bonito)
COOKING METHOD
Bring water to a boil. Wash dried kelp under cold tap and add to water as it comes to a boil.
Stir and let boil for 3 minutes then remove from water and add flaked bonito. Allow to come to a boil and remove from heat immediately.
Leave for few minutes until flakes settle. Strain and use as required.