Cut two wide sheets of kombu 3-4 times.

Let the cut sheets sit in 5 cups of water for 20 minutes.

Place on stove with medium heat.

Remove kombu before boil.

Add 3 cups of bonito to pot.

Turn off the heat after it starts to boil.

Let the bonito sink to the bottom.

Strain bonito through cloth.

Save used bonito and kombu for second dashi.

For the second dashi, add the leftover kombu from the first dashi into water.

Add the leftover bonito.

Cook on low heat and add a handful of fresh bonito once it starts to boil.

Cook for 10 minutes on low heat.

Strain in cloth.

Store.