Food & Cooking Recipes Lucinda's Dashi Be the first to rate & review! 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 Use this meatless stock to make the dipping sauce for Lucinda's take on the Japanese breaded pork dish known as Tonkatsu. Ingredients 2 ½ quarts water 2 (4-inch) pieces kombu ½ ounce bonito flakes Directions Let kombu stand in room-temperature water for 30 minutes. Bring kombue and water up to a bare simmer for 10 minutes. Remove kombu and add bonito flakes. Boil for 5 minutes. Strain. Rate it Print