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3 qt Cold water
3 oz Giant kelp; konbu
3 oz Dried bonito flakes
Combine the water and kelp in a large pot. Bring the water to a boil,
removing the kelp just before water boils since it emits a strong
odor. If the fleshiest part of the kelp is still tough, return it to
the water for a few more minutes, along with a little cold water.
(Soft kelp means sufficient flavor has been extracted.) Remove the
kelp and bring stock to a full boil.
Add 1/4 cup cold water to bring the temperature down quickly and add
the bonito flakes. Bring to a boil, and then immediately remove from
the heat. (If bonito flakes boil too long, the stock becomes bitter.)
Allow the flakes to settle to the bottom of the pan, then filter the
stock through cheesecloth.
Yield: about 2 quarts
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