10g kombu (dried kelp)
20g dried bonito flakes
Make a couple of slits on the kombu, which will help release more flavor.
In a medium pot, put the kombu and water.
Turn on the heat to medium-low heat and slowly bring to almost boil, about 10 minutes.
Just before the dashi starts boiling, remove kombu from the pot.
Bring the stock to a boil, and add the bonito flakes. Once it has been brought back to boil, turn the heat off.
Wait patiently until all bonito flakes sink to the bottom.
Drain the water carefully with a sieve lined with fabric like gauze or cheesecloth.