Dashi
Active time: 5 min Start to finish: 30 min
Elizabeth Andoh's recipe for dashi provides more than you'll need for the dipping sauce but just enough extra for two nice bowls of miso soup: Heat up the stock and stir in a couple of tablespoons of miso, a handful of diced tofu, and a sprinkling of sliced scallion.
Cooks' note:
• Dashi keeps 4 days. Cool, uncovered, then chill, covered.
Recipe information
Yield
Makes about 4 1/2 cups
Ingredients
1 (5- to 6-inch) piecekombu (dried kelp)
5 cups cold water
2 (5-g) packages katsuo bushi (dried bonito flakes; 1 cup)
Special Equipment
cheesecloth
Preparation
Step 1
Wipe any sand or salt from kombu with a dampened cloth. Bring kombu and water just to a boil in a 3-quart saucepan over high heat. Remove kombu with tongs and reserve for another use.
Step 2
Sprinkle katsuo bushi over liquid and remove pan from heat. Let stand 3 minutes, then pour through a cheesecloth-lined sieve into a bowl.
