Directions
1
Steep (Mizudashi) method
2
Clean the kelp with a well wrung out damp cloth briefly *2
3
Fill a container with the water and add kelp to steep (soak)
4
Let stand overnight, remove the kelp the next morning. *3
5
Steep & Simmer (Nidashi) method
6
Clean the kelp with a well wrung out damp cloth briefly.
7
Fill a saucepan with the water and add kelp to steep for 30 minutes up to 1 hour.
8
Put the saucepan over medium heat. When the small bubbles form, turn the heat off. *4
9
Remove the kelp and transfer the kombu dashi to storing jar. *3
Description
Lots of good info on the website, it's worth a look