Dashi Stock

• 15–20 cm (6–8 inch) square sheet of dried kombu
• 4 litres (140

Brush any dirt or sandy bits off the dried kombu, being careful to keep the white ‘bloom’ that you might see on the surface. Soak the kombu in the distilled water for 8 hours or overnight.

Transfer the water and the kombu to a large saucepan and bring it to a simmer. Add the bonito flakes and keep the temperature at a low simmer. When the bonito sinks halfway down the liquid after about