だしⅡ

Dashi II

MAKES ABOUT 1 LITRE (35 FL OZ/4 CUPS)

10 cm (4 in) square piece of konbu

20 g ( ¾ oz/1 cup) katsuobushi (bonito flakes)

Wipe the konbu with a damp cloth but do not rub off the white powdery substance that will become obvious as it dries. Cut the konbu into strips.

Place the konbu and 1.5 litres (52 fl oz/6 cups) cold water into a saucepan and slowly bring to the boil. Quickly add 60 ml (2 fl oz/¼ cup) cold water to stop the boiling process. Add the bonito flakes, then allow it to return to the boil and simmer for 15 minutes. Remove from the heat.

Allow the bonito flakes to sink to the bottom of the pan then strain the liquid through a fine sieve. This stock is now ready for stews and thick soups.