Making Dashi

This stock, based on kombu and dried bonito flakes, is the basis of most Japanese soups; it can also be used instead of water in any dish that requires a delicately flavored stock.

Method :

Makes 800ml / 27 fl oz/ 3 1/2 cups

1. Wipe 10 cm/ 4 in square of kombu with a damp cloth; cut it into 3-4 strips and put in a pan. Pour over  900 ml / 1 1/2 pints/ 3 3/4 cups water, making sure that the seaweed is submerged, and soak for an hour.

2. Place the pan over a medium heat. Just before the water boils, lift out the seaweed (shred and use for soup).

3. Stir in the 40 g/ 1 1/2 oz katsuobushi (dried bonito flakes), bring to the boil, remove from the heat and leave to stand until the flakes have sunk to the bottom of the pan. Strain through a muslin-lined strainer.