Primary Bonito Stock
|Kelp||1 (4 inch piece, Konbu)|
|Cold water||4 Cup (64 tbs)|
|Bonito flakes||2 Cup (32 tbs) (Loose, Fresh / Packaged, Called Either Hana Katsuo / Kezuri Bushi)|
1. Do not wash kelp, since the white powder on the surface contains much of the flavor of the kelp. Instead, lightly wipe both sides of kelp with a damp cloth and make 1/2 -inch (1 1/2 -cm) cuts with scissors at 1-inch (2 1/2 -cm) intervals to release flavor.
2. Add cold water to medium-sized saucepan. When water is bath-water warm (100°F/38°C), add kelp. Cook, uncovered, over medium heat and remove kelp just before water boils.
3. Add bonito flakes to kelp broth and raise heat to medium-high. When broth begins to boil, remove pan from heat immediately. Skim off any foam.
4. Allow 2 or 3 minutes for flakes to settle to bottom, then slowly pour stock through cheesecloth-lined strainer, making sure no flakes get into stock. (Bonito flakes will destroy the stock's delicacy.) Do not squeeze cheesecloth. The stock should be clear. Use as necessary. Reserve kelp and bonito flakes for making Secondary Bonito Stock.