Recipe: homemade dashi stock

Ingredients:

• Kombu (sea kelp)
• Katsuobushi (smoked and fermented shaved tuna)

Steps:

1. Add kombu to cold water. Bring it to simmer (not boiling).
2. Turn off the heat. Steep katsuobushi off-heat for about 5 minutes (it will taste fishy and sour if you steep it for too long).