First make the dashi. Place the kombu, soy sauce, mirin and filtered water into a pan and very slowly bring almost to the boil - make sure it doesn’t boil though. Turn the heat off then add the bonito and give it a brief stir. Let it settle for 10 minutes. Strain it through a fine sieve and it’s ready to be used. The amazing thing about this stock is that it’s so simple to make, and yet so incredibly delicious.
Place the remaining dashi, the cream, fish sauce and
Unmould the panna cottas by dipping them very briefly in hot water, or briefly run hot water over them inverted under a tap, and place on a plate upside down. Hold the base of the mould and gently wobble until you feel it pop out. Garnish with the seaweed and serve with hot toast if you like.
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