Kimika Soko Takechi
Larry Sokyo Tiscornia
teatimes@chanoyu.com

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Ingredients:
cold water 1500cc (6 c.)
dashi konbu (dried kelp for stock) approx. 2 oz (56.8gm)
katsuobushi (dried bonito shavings) approx. 2 oz (56.8gm)
(about 3-4 c. loosely packed)

Preparation:
When selecting the konbu (kelp) try to select pieces that are thick and dark green/black in color. Stay away from brown pieces if possible. In the United States, konbu is often sold in paper packages so be careful in your selection.

Wipe the konbu with a damp cloth to remove any dirt, etc. Be careful not to wipe away too much of the natural sweet white coating that develops in the drying process. Score both sides of the konbu with the point of a knife. This helps in releasing the flavor.

The konbu can be cut into 4-6" pieces to fit into the pot easier. Place the konbu in a pot with the water and simmer slowly until all of the flavor is released. This usually takes about 15 to 30 minutes. It is important to keep the heat low so that the water doesn't boil which will cause the stock to become bitter. A glass of cold water can be prepared in the event the temperature gets too high. Just add the cold water to the stock to reduce the temperature. A small piece of the konbu can be eaten to see if any flavor remains. If not, then all of the flavor has been extracted into the water.

Remove the konbu from the water and bring the stock up to just before the boiling point. Turn off the heat and add the katsuobushi (dried bonito shavings). Stir and taste the stock. If it is too thin, more katsuobushi can be added. Don't worry if it is too thick, or strong tasting, as cold water can be added after straining to thin it down. It is important for a good finished taste not to let the katsuobushi remain in the stock too long. Also be careful not to let it boil.

When ready, strain through a cotton cloth. Do not squeeze the cloth with the katsuobushi in it or the stock will be bitter. For the best taste it is better to make the stock the day it will be used but it can be made the day before and refrigerated or frozen for later use.

The finished stock can be used as the base for many soup courses or it can be thinned with water and used with other seasonings as a simmering stock in many recipes.

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