Konbu Dashi

• 40 g (1½ oz) konbu
• 1.2 litres (2

Wipe the konbu lightly with a damp cloth. Add the konbu to the water in a medium pan and let it stand for 6–8 hours, or possibly overnight, so that the kelp has enough time to release its flavour into the stock. If you are pressed for time, skip the soaking and heat the water and konbu on a very low heat until nearly boiling.

Remove the konbu from the water and bring the dashi to a full