Lunch: Dashi

Recipe by Tadashi Ono and Harris Salat The base for countless dishes in Japanese cooking. This method requires just 30 minutes to soak the kombu, unlike some that call for overnight soaking.

Ingredients

2 (6x5-inch) pieces dried kombu
1 1/2 ounces bonito flakes (about 3 packed cups)

Instructions

Combine kombu and 8 cups water in a large saucepan. Let sit until kombu softens, 25 –35 minutes. Bring to a boil over medium heat. Immediately remove from heat; fish out kombu and discard.
Add a splash of water to pot to cool liquid slightly. Add bonito flakes and stir once to submerge them. Return to a gentle boil, reduce heat, and simmer gently, skimming off any foam, 5 minutes. Let steep off heat, 15 minutes.
Strain dashi through a fine-mesh sieve or cheesecloth-lined colander into a medium bowl; do not press on solids.

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