11/4 ounces konbu
5 cups cold water
pinch of sea salt
Gently wipe the konbu with a damp cloth. Add the konbu and water to a pan, cover with a lid and let it stand for 8 hours or preferably overnight. The longer the soaking time, the more flavoursome your stock will be. At the end of the soaking time, remove the konbu from the water, add a pinch of salt and mix well. The konbu dashi is ready to be used.
The dashi will keep in the fridge for up to a week or in the freezer for up to 3 months.
