Kombu Broth

  • 2 quarts water
  • 1 ounce dried Kombu
  • 1 ounce packed, dried bonito (katsuobushi)
  1. Set dried kombu into large pot with 2 quarts of cold water and let sit overnight
  2. Strain out kombu and heat broth to almost-boiling
  3. Add the Bonito (katsuobushi) and let simmer for 5 minutes
  4. Strain any remnants from broth and serve warm