INGREDIENTS
3 liters water
20 grams kombu
100 milliliters water
80 grams bonito flakes

METHOD
Place the kombu in a pan with the 3 liters of water and leave to soak for 1½ hours in winter, or 20-30 minutes in summer. After soaking, apply heat to the pan and heat until just before it reaches boiling point, and remove the kombu right as small bubbles appear in the pan (around 140-150°F/60-65°C.). Pour 100 ml of water in to ensure that the temperature drops below 212°F/100°C. Turn off the heat and immediately add the bonito flakes. When the flakes sink to the bottom of the pan, skim off the scum that will have risen to the surface. Strain the dashi through cheesecloth immediately.

Niban Dashi (Secondary Dashi)
Chef Takashi Tamura of Tsukiji Tamura—Tokyo, Japan
From Dashi and Umami: The Heart of Japanese Cuisine (Eat-Japan/Cross Media, 2009)
Adapted by StarChefs.com
March 2009
Yield: Approximately 1½ liters

INGREDIENTS
Leftover kombu and bonito flakes from dashi [link to dashi recipe]
1½ liters water

METHOD
Place leftover kombu and bonito flakes in a pan and pour in the water. Heat until boiled, then turn to a low flame and simmer for 10 minutes. Strain through cheesecloth, and wring out thoroughly to squeeze out the dashi.

Shojin Dashi (Vegetarian Dashi)
Chef Yoshihiro Murata of Kikunoi—Kyoto, Japan
From Dashi and Umami: The Heart of Japanese Cuisine (Eat-Japan/Cross Media, 2009)
Adapted by StarChefs.com
March 2009
Yield: Approximately 3½ liters

INGREDIENTS
150 grams dried shiitake mushrooms
3.6 liters water
30 grams kombu

METHOD
Quickly wash dirt and impurities off shiitakes, then place in a bowl with 1.8 liters water and leave to soak for 8 to 12 hours. Heat the other 1.8 liters of water to 140°F/60°C and add the kombu. Simmer for 1 hour, and then remove kombu. Strain the shiitake dashi through a mesh strainer and add to the kombu dashi in a proportion of 1:2 shiitake to kombu. Strain the dashi through kitchen paper.