DASHI STOCK

— 2 pieces dried kombu (dried edible kelp), each about 10 cm (4 inches) long

— 3 dried bonito shavings (see Note)

— 30 ml (1 fl oz) light soy sauce

— 1 tablespoon mirin

Put the kombu in a saucepan with 2 lit res (68 fl oz/8 cups) water. Slowly bring to the boil, removing the kombu just before the water starts to boil.

As the water boils, add the bonito and simmer for 30 seconds.

Immediately strain through a fine strainer. Add the soy sauce and mirin.

The stock can be refrigerated for up to 3 days, or frozen in airtight containers for several months.

MAKES ABOUT 2 LITRES (68 FL OZ/8 CUPS)

• SHAVED BONITO, OR KATSUOBUSHI, IS DRIED, FERMENTED AND SMOKED SKIPJACK TUNA, AVAILABLE FROM JAPANESE GROCERS.