Dashi (Japanese Soup Stock)

Wipe kombu gently with a damp cloth (do not wash under running water).

Soak the kombu in water for about 30 minutes.

Heat slowly and remove kombu just before the water boils.

Simmer gently for 5 minutes, then strain.

Lightly rinse bonito flakes.

Bring water to a boil, add flakes, and simmer for about 1 minute.

Remove from heat; once the flakes sink, strain through a fine sieve or cheesecloth.

Remove heads and guts from sardines or anchovies.

Place in a pot with water and bring to a boil.

Simmer gently for 5 minutes, then strain.

Prepare both kombu and katsuobushi dashi separately.

Combine in desired proportions for a richer flavor.

Dissolve the desired amount of granulated or powdered dashi in hot water according to package instructions.

Adjust seasoning as needed for taste.