- 2-in.-long piece kombu (dried edible kelp)
- 1 ounce bonito flakes (katsuobushi)
- calories 45
- caloriesfromfat 4.2 %
- protein 5.2 g
- fat 0.2 g
- satfat 0.2 g
- carbohydrate 4.5 g
- fiber 3.3 g
- sodium 412 mg
- cholesterol 4.7 mg
How to Make It
Put kombu and 2 cups water in a small pan. Bring to a simmer over medium-low heat, about 20 minutes. Just before water begins to bubble, discard kombu.
Increase heat to high and bring to a boil. Add bonito flakes, pressing with a spoon to submerge, and immediately shut off heat. Let flakes settle to bottom of pot, about 15 minutes.
Strain through a cheesecloth-lined strainer into a bowl. Wring out all liquid from cheesecloth into bowl.
Make ahead: Up to 2 hours at room temperature.
Note: Nutritional analysis is per cup.