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Print this Recipe    Dashi Stock

Dashi

1 strip of kombu (about 5-7 inches, wiped lightly with a moistened cloth
3 cups water

Combine kombu and water in a saucepan and bring just to a boil.
Turn off heat, remove kombu, and reserve for use in other cooking.
For a more pronounced flavor and viscous consistency, score kombu
surface at 1/2 inch intervals and simmer for 3 to 5 minutes before
removing.

Another tasty variation is to add shitake (3 fresh - sliced) or
1/4 cup dried. Strain dashi before using.

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