Lucinda's Dashi

Use this meatless stock to make the dipping sauce for Lucinda's take on the Japanese breaded pork dish known as Tonkatsu.


  • 2 ½ quarts water

  • 2 (4-inch) pieces kombu

  • ½ ounce bonito flakes


  1. Let kombu stand in room-temperature water for 30 minutes. Bring kombue and water up to a bare simmer for 10 minutes.

  2. Remove kombu and add bonito flakes. Boil for 5 minutes. Strain.

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