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DASHI
1 piece (4-6 inches) dried kombu, wiped.
3-5 packets (0.175 oz each) dried bonito flakes
--Put the kombu into 7.5 cups cold water and bring to a simmer.
(Don’t boil! It will be bitter if you do.) Skim off any scum that
forms.
--Add 2-3 packets of bonito flakes and simmer uncovered for about
20 minutes, until the stock is well-reduced.
--Toss in another 1-2 packets of bonito and immediately remove
from heat. Allow flakes to settle, then strain.
notes: You can make a lighter and more delicate dashi for clear
soups by never letting the stock boil, and not reducing it before
you strain.
Recipe from at the Japanese Table, by Lesley Downer.
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