|Kombu seaweed||5 (1 Inch Pieces)|
|Water||5 Cup (80 tbs)|
|Dried fish/Substitute dried anchovies||1 Cup (16 tbs) (Dried Bonito Flakes)|
|Tamari soy sauce||2 Teaspoon|
Rinse kombu well, place in water and bring to a boil.
Remove kombu and reserve.
While stock is still boiling, add dried bonito flakes.
Remove from heat and let stand for approximately 3 minutes.
Strain the stock, reserve bonito and add tamari soy sauce to the stock.