Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes EN Japanese Brasserie's Dashi 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 24, 2018 Print Rate It Share Share Tweet Pin Email Yield: 9 cups EN Japanese Brasserie is one of Martha's favorite restaurants in New York City. This wonderful meatless stock recipe should be used to make their signature Warm Tofu. Ingredients 1 ½ ounces dried kombu 2 ¼ ounces dried shaved bonito flakes Directions 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. Rate it Print