How to Make Dashi Stock
- Place the water in a large pot. Add the kombu and place over high heat. Watch carefully. Just when you see bubbles starting to form on the bottom of the water remove from heat and remove the kombu and discard.
- Place pan back on stove and bring the heat to medium. pour in the bonito flakes. Do not stir just let the flakes settle on their own. Let the flakes steep for about 2 minutes.
- Strain through a cheesecloth or fine mesh strainer. Discard the solids. Ladle the stock into jars and pressure seal that at 10 pounds of pressure for 75 minutes.