By Ben Shewry
Heat the pork stock to 80°C (176°F). Add the kombu and infuse for 10 minutes. Remove from the heat and add the bonito. Infuse for 5 minutes, then pass through a sieve lined with muslin (cheesecloth). Season with the sherry, soy sauce and salt.
© 2012 All rights reserved. Published by Murdoch Books.