Japanese broth Katsuo dashi

Ingredients:

• 2 square pieces of kombu seaweed (10 cm)
• 2.5 liters of water
• 15g katsuobushi shavings (dried smoked bonito flakes), about 2 tbsp.

Preparation:

1. Place the kombu in a 4-quart saucepan, cover with water and soak for 30 minutes.
   
   Place the pan over medium heat until the water reaches 150–165°F (66–71°C) and small bubbles appear around the edges of the pan, 9–10 minutes.
2. Remove the kombu from the pan. Increase the heat to high and bring the water to a boil, 5-6 minutes. Reduce the heat to low and add the kotsuobushi. Simmer, stirring frequently, for 10 minutes.
3. Strain the liquid through a fine-mesh sieve lined with muslin or several layers of cheesecloth. Reserve the kotsuobushi for another use.
   
   Store the broth in an airtight container in the refrigerator. Use within 1 week or store in the freezer for up to 1 month.