Dashi

• 1 ¾ ounces dried kombu sheets
• ¼ cup szechuan pepper
• 1½ cups</

Put the kombu sheets, Szechuan pepper, and shiitake mushrooms in a large saucepan with 2 quarts of water over low heat. Allow the flavors to infuse into the water by leaving it on the stove at 140°F for 1 hour. Strain the stock and return it into the pan. Discard what remains in the strainer. Heat the stock to about 175°F. Add the bonito flakes and allow them to infuse the water with their flav