This Japanese soup stock is light, aromatic, and the fastest stock in the game. The kelp offers a subtle brine-y flavor while the katsuobushi adds smoke and richness.
TimeAbout 5 minutes
Add kombu and water to pan, then slowly bring to a boil over low heat
As soon as water comes to a boil, cut the heat and remove the kombu.
Add katsuobushi to pot and bring back to a boil for 30 seconds, then cut the heat again.
Pour through strainer into a heatproof container.
Use immediately, refrigerate for a week, or freeze indefinitely.