Ohitashi

Gently wipe the Kombu with a damp cloth to remove any impurities, but do not wash off the white powdery substance as it contains umami. Place the Kombu and Water in a pot and let it soak for at least 30 minutes.

Heat the pot with Kombu and Water over medium heat. Just before it comes to a boil, remove the Kombu. Do not let the Kombu boil, as it can make the dashi bitter.

Once the Kombu is removed, bring the Water to a boil. Turn off the heat and add 15 grams of Katsuobushi. Let it steep for 30 seconds to 1 minute, then strain the dashi through a fine-mesh sieve lined with a paper towel or cheesecloth. Do not squeeze the Katsuobushi.