Dashi Stock

1. If there is a chalky film on the kombu, avoid wiping or washing it off; the film contains flavorful natural glutamates. Combine the kombu and water in a large pot and set aside for at least 20 minutes or cover and refrigerate overnight.

2. Heat the pot over medium heat until it comes to a bare simmer. Remove from heat and scatter bonito flakes over the top; let stand for 5 minutes. Remove the kombu using tongs and reserve for another use, such as slicing for a salad or soup.

3. Line a sieve with cheesecloth and place over a large bowl. Strain the stock.

Tips

To make ahead: Refrigerate for up to 5 days or freeze for up to 3 months.

Tips: Kombu, or dried kelp, is mildly salty and slightly sweet. The strips often come covered with naturally occurring salts: don't wipe this off before cooking because it adds to the umami of the kombu. Find it in natural-foods stores.

Use dashi in Japanese Shiitake & Vegetable Rice (Takikomi Gohan), add dashi to steaming liquid for clams, or use in shrimp & grits: Simmer shrimp shells in dashi for about 10 minutes. Strain, then use the stock to cook the grits. Serve the grits topped with shrimp sautéed in garlic and sesame oil.