One of the most well-known Dashi type used in Japanese Cuisine. It is really simple, yet the taste is refreshing. You just need 2 ingredients. Yes, Kombu Kelp and Water.
Cut the kombu kelp into 10cm wide squares. Wipe them clean with kitchen paper. The white powder-like substance attached to the surface of kombu is a flavor component called mannit, so be careful not to scrape it too much.
Add the kombu pieces to a pot of water. Put it over medium heat until it's boiling. Then turn off the heat.
Let the kombu steep for 10 to 30 minutes and your kombu dashi is done!