This wonderful recipe for dashi should be used in the En Japanese Brasserie recipe for Warm Tofu.
- Yield: Makes about 9 cups
Source: The Martha Stewart Show, April Spring 2008
- 1 1/2 ounces dried kombu
- 2 1/4 ounces dried shaved bonito flakes
Fill a medium saucepan with 8 1/2 cups water. Add kombu and place saucepan over medium heat; slowly bring to a boil. Just before water begins to boil, remove kombu using a slotted spoon and discard.
When water comes to a full boil, add 1/3 cup more water to saucepan; add bonito flakes. When the water returns to a boil, immediately remove saucepan from heat. Let bonito flakes sink to the bottom of the saucepan; skim off any foam that rises to the top and discard.
Strain mixture through a fine mesh sieve, discarding solids. Set liquid aside until ready to use.