This recipe adapted from Nobuyuki Matsuhisa's "Nobu Now" (Clarkson Potter, 2005)
- Yield: Makes 4 cups
- 1/3 ounce konbu
- 1 ounce dried bonito flakes
Heat 4 cups water and konbu in a medium saucepan set over medium heat. Just before water boils, remove konbu, stir in bonito flakes, and remove from heat. Let stock stand until bonito flakes sink to the bottom; strain.