Dashi

1. 1

   Wipe the kombu lightly with a damp cloth and put it into a 2- to 3-quart pot.

2. 2

   Add 3 cups water and bring to a boil.

3. 3

   When the water begins to boil rapidly, remove the kombu with a pair of tongs (save it for Kombu Relish or for making a second stock) and turn off the heat.

4. 4

   Rinse the mushrooms quickly and throw them into the hot liquid.

5. 5

   Let them soak for 30 minutes.

6. 6

   Remove the mushrooms (they can be used in soups and other dishes).

7. 7

   Add the soy sauce and mirin.

8. 8

   Strain the stock through three layers of cheesecloth if the mushrooms have left any grit at the bottom of your pot.

* Per serving · 4 servings · Values may vary.

No additional tips available.