Dashi

• 1 litre water
• 25 g bonito flakes
• 25 g

Pour the water into a pan and add the bonito flakes and kombu seaweed. Bring the water to the boll, then remove the pan from the heat and let the bonito flakes settle. Slowly strain the liquid through a muslin-lined sieve into a clean pan and simmer for 10 minutes. To concentrate the flavour, return the bonito flakes, and kombu seaweed to the stock and repeat