Dashi

　　Active time: 5 min Start to finish: 30 min

　　Elizabeth Andoh's recipe for dashi provides more than you'll need for the dipping sauce but just enough extra for two nice bowls of miso soup: Heat up the stock and stir in a couple of tablespoons of miso, a handful of diced tofu, and a sprinkling of sliced scallion.

　　

Ingredients

Makes about 4 1/2 cups

　　1 (5- to 6-inch) piecekombu (dried kelp)

　　5 cups cold water

　　2 (5-g) packages katsuo bushi (dried bonito flakes; 1 cup)

　　

Special Equipment

cheesecloth

　　

Step 1

Wipe any sand or salt from kombu with a dampened cloth. Bring kombu and water just to a boil in a 3-quart saucepan over high heat. Remove kombu with tongs and reserve for another use.

　　

Step 2

Sprinkle katsuo bushi over liquid and remove pan from heat. Let stand 3 minutes, then pour through a cheesecloth-lined sieve into a bowl.

　　Cooks' note:

　　• Dashi keeps 4 days. Cool, uncovered, then chill, covered.