For the Dashi: Wipe the konbu lightly with a dry
cloth. Place in a large pot with 2 quarts cold water. Bring to boil
over medium heat.
Remove konbu. Return to a boil.
Add the bonito flakes, and remove from heat.
Let stand 2 to 3 minutes. Strain
through cheesecloth to remove flakes. (Makes 2 quarts)