DASHI

By BobD

Ingredients

• 1 8-inch length of kombo, a type of kelp, available in Japanese groceries and some health-food stores
• 2 cups dried, shaved bonito flakes (available in Japanese groceries)

Details

Servings 5
Adapted from events.nytimes.com

Preparation

Step 1

Soak kombo in 5 cups of cold water for an hour. Then over low heat slowly bring water to a boil. Just before boiling, remove kombo.

When water boils, raise heat to medium, and add bonito flakes. Cook 1 minute, skim surface, and turn off heat. After bonito flakes settle to bottom of saucepan, strain stock through cheesecloth or fine strainer, discard the flakes, and reserve the dashi.

NOTE Dried dashi is available in many Korean greengrocers. Use 1/2 teaspoon dried dashi to 1 cup water.