Wipe kombu with a damp cloth. Place kombu and 1000 grams water in a nabe pot.
2
Heat over medium heat until just before boiling. Remove kombu from the pot.
3
Add katsuobushi to the hot water, bring to a boil, then immediately turn off heat. Let katsuobushi settle, then strain the dashi stock through a fine-mesh sieve. Set dashi stock aside.
