DASHI
This is the most common of all Japanese stocks, but it doesn't have to be mundane There is a wide range of guality in kombi and bonito, and for the best dashi, you simply use the best ingredients. In fact, because dashi usually only has three components, I strongly believe that they must be of the highest quality, beginning with filtered water Start the night before to soak the kombu, but do not make more dashi than you need, as it does not refrigerate or freeze well.
Makes 1 quart (1 liter)
Ingredients
• 1 piece of dashi kombu, 4x6 inches (10 to 15 cm)
• 4 cups filtered springwater
• 1/2 cup loosely packed bonito flakes
Directions
1. The night before using the dashi, wipe the kombu clean with a wet kitchen towel to remove any grit, but do not rub off the white powder; much of the flavor lies in its natural MSG. Place in a medium saucepan and add the springwater Let stand at room temperature overnight
2. The next day, remove the kombu and bring the water to a simmer over medium heat When it reaches a boil, remove from heat and add the bonito flakes. Let stand until the bonito flakes sink to the bottom of the saucepan, about 15 minutes.
3. Line a wire sieve with moistened, squeezed-dry cheesecloth and place over a bowl. Strain the dashi through the sieve. Use the dashi within a couple of hours of making.
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