Dashi, Japanese Soup Stock

Dashi, Japanese Soup Stock (one quart)
5 and 1/4 cups of cold water 
4-inch square of kombu (dried kelp) 
1/2 cup flaked katsuobushi (dried bonito) 
Sponge kelp clean and cut into a half-inch fringe. 
Put in a medium saucepan with cold water and bring just to a boil over
moderate heat. 
Remove kelp (and reserve for one more stock making session). 
Return water to a boil, stir in bonito, remove from heat and let sit
for 2-3 minutes.
Strain (also reserving bonito for one more round) and use as needed.
The stock will keep for a few days in the refrigerator. 
To make Second Dashi
use the same method above with the reserved bonito and kombu.
== Contributed by: ==
* Catsrecipes Y-Group
Category:Cathy's Recipes