Dashi stock

There are just two ingredients: bonito flakes and konbu seaweed, which are available at Asian markets, but also at a Whole Food or very well stocked regular supermarket as well.

The first steeping is also called ichiban-dashi – first stock. Frugal housewives often make niban-dashi – second stock – by re-extracting more goodness out of the kombu and bonito flakes already used for ichiban-dashi.

Basic Recipe: Dashi stock (ichiban dashi)

• 1 4-inch (3-4 cm) piece of dried kombu seaweed
• A handful of bonito flakes or one small packet
• 4 c. Cold water, from the tap (you might consider filtering it if it is too hard or chlorinated)

Rinse the dried seaweed and cut 5-6 times with a scissors into a fringe, which allows easy extraction from the pot yet provides more surface area for the seaweed to extract into the broth. Bring the water to a simmer, not a full boil, then add the handful of bonito flakes. Immediately switch off the heat and let it sit for at least 5 minutes. Strain through a sieve, pressing out all the goodness with a wooden spoon, but don’t go crazy extracting its goodness, as you can make it bitter.

Makes 3-4 cups.