Use this stock while making the dipping sauce for Tonkatsu.
Source: Mad Hungry, March 2011
- 2 1/2 quarts water
- 2 (4-inch) pieces Kombu
- 1/2 ounce Bonito flakes
Let Kombu stand in room-temperature water for 30 minutes. Bring Kombu and water up to a bare simmer for 10 minutes.
Remove Kombu and add bonito flakes. Boil for 5 minutes. Strain.