Makes ~800mL of stock

Ingredients

• 10g of kombu
• 10g of katsubonito
• 4 cups of water
• (optional) dried shiitake mushrooms

Instructions

1. (optional) Cold brew kombu in 4 cups of water (~3-4 hours at room temp, or overnight in the fridge)
2. Add kombu, water, and shiitake if using them to a pot and bring slowly to a boil over medium-low heat
3. Remove the kombu just before the boiling starts
4. Add katsuobonito and bring to a boil again
5. Reduce heat, simmer for 30s, and remove from heat
6. Let stand 10 minutes before straining