Bonito Caesar Dressing

1. 1

   In a large saucepan, cover the kombu with 4 cups of water and bring to a boil.

2. 2

   Reduce the heat and simmer gently for 30 minutes.

3. 3

   Remove the pan from the heat and stir in the bonito flakes; let stand at room temperature for 1 hour.

4. 4

   Strain the dashi into a bowl and let cool to room temperature.

5. 5

   In a food processor, combine the egg yolks, lemon juice, Dijon mustard, vinegar, garlic, togarashi, Tabasco and cheese and pulse to combine.

6. 6

   With the machine on, drizzle in the rice bran oil, then drizzle in 1/4 cup of the dashi until incorporated (reserve the remaining dashi for another use).

7. 7

   Season with salt.

* Per serving · 4 servings · Values may vary.