DASHI BROTH (about 2 quarts)

2 large pieces kombu (about 5 by 6 inches or 12 by 2 inches each, depending on the shape purchased)

four ¼ inch thick slices of fresh peeled ginger cut lengthwise from a 2 to 3 inch long piece

3 cups dried bonito flakes

1. Clean the kombu by wiping it with a damp cloth. Place the kombu and the ginger in a stockpot with 8 cups of cold water and heat over medium heat. Just before the water boils, remove the pot from the heat. Watch carefully; you don’t want the water to boil or the dashi will become too strongly flavored.

2. Allow the mixture to stand for 5 minutes, remove the kombu, and return the pot to medium heat. When the broth once again nears the boiling point, remove the pot from the heat and add the bonito flakes. When the flakes sink to the bottom of the pot, strain the dashi through cheesecloth or a fine-mesh strainer. Use immediately or cool and store (lasts 2 weeks refrigerated or 1 month frozen).



from Ming Tsai, Simply Ming

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