Secondary Dashi

• bonito fish flakes and konbu reserved from Primary dashi
• 1.5 litres (2 pints 10

Place the bonito fish flakes and konbu reserved from making a primary dashi along with the measured water in a medium pan. Place the pan over a high heat until it just reaches boiling point, then reduce the heat to a gentle simmer until the stock is reduced by a third, or possibly half depending on the strength of flavour desired; this reduction should take about 20 minutes.

Add the dri