Dashi

• One 4-by-6-inch (10-by-15-cm) piece kombu seaweed
• 5 cups (

Wipe the kombu clean with a damp cloth. In a stockpot, combine the kombu and water and let sit for 1 hour. Bring just to a boil over high heat and add the bonito. Remove from the heat and let the bonito settle to the bottom (about 3 minutes). Let cool slightly, then carefully strain the broth through a fine-mesh sieve set over a large bowl. Discard the bonito. Reserve the kombu for another use,