Primary Dashi

• 1.2 litres (2 pints/5 cups) water
• 30

Fill a medium pan with the measured water, add the konbu and leave it to stand, covered, for 6–8 hours. Then, on a low heat, and now uncovered, bring the water to a near boil. If you are pressed for time, skip the soaking but heat the water and konbu very slowly for about an hour so that the konbu has enough time to flavour the stock.

Remove the konbu before the water reaches boiling po