One of the basic stocks in Japanese cooking is a sea stock, or Dashi. It is a very simple stock, and much quicker to make than chicken, beef or vegetable stock. This recipe will make about 4 1/2 cups of stock, which seems to be about what many soup recipes call for.

Ingredients

• 4 1/2 cups water
• About 20 sq inches (130 sq cm) of Dashi Kombu (kelp)
• About 1/4 cup katsuobushi (dried, shaved bonito fish), loosely packed

Directions

1. In a medium saucepan, soak kombu in unheated water for 10-15 minutes.
2. Over medium heat, bring water up to temperature where small bubbles are just beginning to break the surface of the water.
3. Add katsuobushi, remove from heat, and let sit for 3-4 minutes.
4. Remove kombu, and strain the stock through a fine mesh or cloth to remove the katsuobushi.