1. Sponge kelp clean and cut into a half-inch fringe. 2. Put in a medium saucepan with cold water and bring just to a boil over moderate heat. 3. Remove kelp (and reserve for one more stock making session). 4. Return water to a boil, stir in bonito, remove from heat and let sit for 2-3 minutes. 5. Strain (also reserving bonito for one more round) and use as needed. 6. The stock will keep for a few days in the refrigerator. ---------------------------------------------------------------------------
Nutrition
Ingredients
