Instructions

• Briefly wipe with a damp cloth the kelp to remove any grit, but leave any white stuff. Also prepare the fine mesh strainer lined with the cheese cloth and a large bowl.
  
• Add the water and the kombu to a pan and place it on heat without a lid. Heat until small bubbles break the surface (around 90 C). Take the pan off the heat
• Remove the kombu using tongs or chopsticks and discard.
• Add the katsuobushi and stir gently. Let sit for 1 minute
  
• Skim off any froth with a small mesh strainer
• Let sit for 2 minutes more
• Then strain the broth through the cheese cloth lined strainer that is placed on top of the large bowl. Very gently press the flakes with a spatula and discard the flakes.
• Let the dashi cool and then refrigerate for upto 4 days in an airtight container or freeze up to 3 months.