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Wipe the surface of the kombu seaweed with a kitchen towel or paper towel to remove any dirt. Do not remove the white powder on the kombu.
In a stockpot, add the water and the kombu together. Let it steep for 30 minutes.
Place the stockpot over medium heat and bring it to a boil. Remove the kombu immediately.
Add the shaved dried bonito flakes and stir once to mix them in.
As soon as the liquid boils again, reduce the heat to low and simmer for 5 minutes. Remove any scum that appears on the surface.
Turn off the heat and let the liquid steep for 15 minutes.
Strain it through a fine sieve, strainer, or cheesecloth. Don't squeeze the bonito flakes, as this will make the dashi cloudy and generate an unpleasant fishy smell.
Discard the bonito flakes after use.
You can refrigerate the dashi broth for up to 3 days or freeze it in an ice tray.