1.5 litres/3 pints/6 cups cold water
kelp and bonito reserved from Ichiban Dashi recipe
extra 3 tablespoons dried bonito flakes
Put water into a saucepan with reserved kelp and bonito and bring slowly to the boil. Lower heat and simmer uncovered about 20 minutes. Add the extra bonito flakes and immediately remove pan from heat. When flakes have settled, pour through a muslin-lined sieve. This stock is not as delicate as primary dashi.
Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)