• Weigh out 5-10 grams of dried kombu
• Make cuts along the kelp to help with steeping
  

Cold Brew

• Put the perforated kombu in a container with the 2c of water
  
• Let the dashi steep for 2-5 hours. 2-3 hours should be enough if your kitchen is warm. Steep for 3-5 hours if your kitchen is cold

Hot Brew

• Put the kombu and water in a small pot
  
• Slowly heat the water over medium-low heat until it almost comes to a boil
• As the water heats, skim any skum that may come up
• Remove the kombu from the pot right before the water comes to a boil