Instructions:
In a pot, soak kombu and shiitake in water 15 minutes. Remove shiitake, cut off and discard stems, and thinly slice caps. Return mushroom caps to water, and heat over medium heat.. Remove kombu just before water boils. Reduce heat and simmer 5 minute before removing shiitake from finished broth. Reserve kombu and shiitake for another use.
This simple stock is great for soups (especially veggie or miso); stews; sauces and gravies; noodle broths, and dips for tempura, fried mochi, and fried tofu. Dashi will keep for one week in the refrigerator. It can also be frozen.