4 cups water 3 cups dried bonito flakes (katsuobushi), loosely packed

Step 1 Place the water in a saucepan and bring it to a boil. Turn off the heat and let cool for 1 minute. Add the bonito flakes and allow the flakes to steep in the liquid about 5 minutes.

Step 2 Strain the stock through a fine strainer, but do not press down on the bonito flakes or the stock will be cloudy. Makes about 3 1/2 cups.

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