- 4 Liters Filtered Water
- 28 grams Kombu
- 28 grams Dried Shiitake Mushrooms
- 60 grams Bonito Flakes
- In a medium-sized stockpot over high heat bring the kombu, shiitake, and water to 140 degrees Fahrenheit and hold that temperature steady for one hour.
- Remove shiitake and kombu and reserve for pickles.
- Add bonito flakes and simmer for about 5 minutes.
- Strain through a fine strainer, pressing solids to get maximum flavor.