YIELD: 2 quarts | PREP TIME: 30 minutes | STOVETOP: 20 to 30 minutes
- 2 (4-inch square) pieces kombu
- 1 cup (1 ounce) bonito flakes
- 1 small bunch chives or garlic chives (optional)
01 Place the kombu in a large pot and cover with 2 quarts of cool water. Allow to soak for 30 minutes.
02 Place the pot over high heat and bring to a boil, then lower the heat to a simmer. Simmer for 10 to 15 minutes, then add the bonito flakes and chives, if using, and turn off the heat. Let steep for 10 to 15 minutes, until the bonito sinks to the bottom of the pot.
03 Strain the broth through a fine-mesh strainer lined with cheesecloth to catch any sediment. Store the broth in a glass jar in the refrigerator for up to 1 week or in the freezer for up to a year.
Chef’s Tip: Kombu and bonito flakes can be found at Asian markets or online.
