Dashi (Japanese Soup Stock)

Ingredients for 4 persons
• 4 cups cold water
• 2/3 piece giant dried kelp , about 10 x 3 inches (kombu)
• 1/2 cup dried bonito flakes (katsuo bushi)

Recipe:

• Put watering in the pot.
• Wet a cloth or paper towel, wring it out, uses it to caress softly the surface of the piece of kelp, do not clean it strongly, only remove the superficial dust; a little of the white dust that fights on it is the agreeable clean flavor of the ocean.
• Put the kelp in the pot.
• Warm water, and when you be able to say that this be on the verge of be boiling, but before this do, remove the kelp.
• Add the bonito flakes and get water just to a boil.
• As soon as water begins to boil, extinguish the heat, now add katsuobushi (bonito flakes) and immediately remove of the heat.
• Let set for 5-10 minutes, and then you can strain, doing pressing down to remove as much liquid and the flavor as possible.
• To pull: infuriate a sifter with a piece of cheesecloth, and leak the dashi from it.
• Dashi.is ready now.
• Ddashi will stay for some days in a crystal container in the fridge.