Directions

1. In a saucepan, pour in water and the dried konbu and bring it to boil. Turn to medium low heat and cook for about 10 to 15 minutes. The konbu should have expanded to a soft seaweed and the water becomes slightly yellowish and you can smell the konbu. If not, cook for a little longer.

2. a. If you use very thin flakes of bonito, turn off the heat and put in the flakes. Let it soak for 5 minutes. Pour the soup through a sieve to remove the konbu and bonito. Done!

3. b. If you use thick bonito flakes for making dashi, turn to very low heat, add bonito and simmer for 5 to 10 minutes (or as instructed on the package of your bonito).  Pour the soup through a sieve to remove the konbu and bonito. Done!