4 1/2 cups of water
1 sheet of kombu
1 cup of katsuobushi (fish flakes)
4 1/2 cups of water
1 sheet of kombu
1 cup of katsuobushi (fish flakes)
Wipe the kombu with a clean cloth and cut it into 4 pieces
Bring to medium heat with 4 cups of water and let it boil
When this happens, remove the kombu so it doesn't cook too much
Add 1/4 cup of water to stop the boiling water
Add the katsuobushi
When the water boils again, turn off the heat
Once the katsuobushi has settled at the bottom of the pan, strain and use as a broth
