MAKES 7 TO 8 CUPS, GF
Dashi is the universal broth used as a base for soups and sauces in Japanese cuisine. It derives its deep umami flavor from kombu (kelp), dried bonito flakes (available online or from Asian grocery stores), and shiitake mushrooms.
2 ounces dried shiitake mushroom caps
1 (20-inch-square) piece kombu
½ cup bonito flakes
1 tablespoon evaporated cane sugar
¼ cup low-sodium soy sauce
1. Put 2 quarts of water, the shiitake, and kombu in a large pot and bring to a boil. Cook over medium heat for 20 minutes, skimming off foam as necessary. Remove the kombu. Reduce the heat to a simmer and cook for 45 minutes.
2. Remove from the heat and whisk in the bonito flakes and sugar. Let the stock cool for 20 minutes. Strain through a fine-mesh sieve and discard the solids. Stir in the soy sauce. Transfer to lidded containers and refrigerate for up to 3 days or freeze for up to 1 month.