Ingredients for kombu and bonito stock

1/4 piece of kombu and a little bonito

2 tablespoons of mirin and 4 tablespoons of Japanese soy sauce

A little salt and a little sugar

How to make kombu and dried bonito stock

Step 1

Kombu is a big piece, 1/4 is enough. Cut it into 4 to 5 strips and wipe it with a paper towel. The white salt on it is the essence, but it will be lost by washing.

Step 2

Soak the kelp with hot water or Soak in cold boiled water, about 1L of water, for a longer time, preferably more than half a day. After soaking, just turn on the heat and start cooking. Before boiling, take out the kelp. Be sure to do it before boiling, otherwise the bitter taste of kelp will come out

Step 3

In the kelp pot Add 4 tablespoons of Japanese soy sauce and 2 tablespoons of mirin, and wait for the pot to boil

Step 4

When it boils, add a few bonito flakes. This is when the aroma has wafted in.

Step 5

Turn off the heat, use a strainer to filter the soup base, add it to the hot pot, add a little sugar and salt to taste, and the kombu bonito stock is ready. If you make a lot of it at once, you can store it in the refrigerator, and pour it out each time to make soup or noodles