1) Flying Fish Broth.
Soak the fish, dried shiitake mushrooms, dried clams, and konbu in water overnight.
Transfer everything, including the water, into a pot and lightly boil on low heat.
Let it simmer gently for a long time. Only add more water if necessary. (I simmered for 4 hours this time. Don't let it come to a full boil.)
Strain through a paper towel lined colander.
2) Bonito Broth.
Pour 300 ml of water into a small pot and turn on the heat.
Turn off the heat right before it starts to boil, and add in the bonito flakes.
Heat on medium for 2 minutes.
Remove from the heat and let it sit for 5 minutes.
Strain through a paper towel lined strainer.
Mix the bonito broth into the flying fish broth, and it's done!
Taste the flying fish broth while making it. The taste of the shiitake mushrooms might seem a bit strong, but once the bonito broth is added and mixed in, it becomes mild and delicious.
Story Behind this Recipe
I wanted to make some refreshing salty ramen which uses chicken broth as the base, but I made a recipe that combined two fish broths. The ingredients are just things I had on hand and the amounts are just approximate. I had bought delicious looking bonito flakes for the New Year's celebration.
For the most part, just keep the heat on low. Don't let the water come to a full on boil. The dried clams that I bought from Chinatown release a great flavor.