This stock is called ichiban-dashi (first stock). Ichiban-dashi is often used for cooking clear soups or noodle soups.
Wipe the kombu with a clean cloth.
Place the water and kombu in a deep pot over high heat. When the water starts to boil, turn the heat off and remove the kombu.
Immediately add the katsuobushi, removing any foam that rises to the surface. Let set until the bonito flakes sink.
Strain the stock through a paper towel or cheesecloth.
To make niban-dashi (second dashi), return the katsuobushi and kombu to the pot and add 2œ cups of water and place over high heat. When the water starts to boil, add an extra 1/3 ounce of katsuobushi. Let the mixture simmer for a few minutes, removing any foam that rises to the surface. Remove from the heat and strain the broth through a paper towel or cheesecloth. Niban-dashi is often used to make nimono (simmered dishes). Makes about 2 cups.
4¼ cups water
2/3 oz. katsuobushi flakes
This article appears in Nov 1-30, 2010.