It seemed smart to start off the Japanese cooking challenge with one of the basic building blocks of the cuisine: dashi. This has been on my cooking to-do-list for years now, and I’m not sure why it took me so long – it’s very simple, and just takes a bit of patience. This is adapted from one of my Japanese cookbooks, Japanese Soul Cooking.
8 cups plus two tbsp water
2 6 inch places kombu
1.5 oz shaved and dried bonito (about three cups)
Add eight cups water and kombu to stockpot. Let steep 30 minutes.
Bring to a boil. Remove kombu. Add 2 tbsp water. Add bonito – when boiling again, reduce to simmer and simmer 5 minutes. Let steep another 15 minutes. Strain and you’re good to go.