This quick and easy stock has many uses in Japanese cooking, including dipping sauces (such as the one on page 336), noodle dishes, and, most commonly, as the base for miso soup. It calls for just two ingredients—kombu and bonito flakes—and water.

　　

Ingredients

Makes 6 cups

　　3 strips (each about 6 inches) kombu, wiped with a dry cloth

　　6 cups cold water

　　2 cups bonito flakes (do not pack)

　　

Step 1

COMBINE KOMBU AND WATER in a medium saucepan and bring to just under a boil, then remove from heat. Use tongs to remove and discard the kombu. Sprinkle the bonito flakes into the pan and let steep until they sink to the bottom, about 3 minutes. Strain broth through a fine sieve before using. Dashi can be kept in an airtight container in the refrigerator up to 4 days.

　　

Ingredients

Step 2

Kombu (also called kelp) is a type of sun-dried seaweed that has been processed into sheets. It should not be rinsed with water before using or it will lose some of its flavor; instead, lightly wipe it with a dry cloth. Unopened packages will keep indefinitely; after opening, store kombu in a resealable plastic bag in a cool, dry place and use within six months.

　　

Step 3

Bonito flakes are made by boiling, smoking, sun-drying, and then flaking fresh bonito, a type of small tuna. Store in an airtight container in a cool, dry spot for as long as a year (check the label for a freshness date).

　　Reprinted with permission from Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook by Martha Stewart. Copyright © 2008 by Martha Stewart. Published by Crown Publishing. All Rights Reserved.Martha Stewart is the author of dozens of bestselling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the Emmy-winning, daily national syndicated program, and founder of Martha Stewart Living Omnimedia, which publishes several magazines, including Martha Stewart Living; produces Martha Stewart Living Radio, channel 112 on SIRIUS Satellite Radio; and provides a wealth of ideas and information on www.marthastewart.com.