Dashi

• 5 dried black mushrooms
• 1 (1 x 4-inch) strip of kombu
• 3 tablespoons bonito flakes

1. Put 3 cups water and the mushrooms in a nonreactive saucepan and bring to a simmer.
2. Turn the heat to low, cover, and cook at a very gentle simmer for 10 minutes.
3. Add the kombu and simmer very gently for 5 minutes.
4. Remove from the heat and add the bonito flakes.
5. Let steep, covered, for 8 minutes.
6. Strain through a fine-mesh sieve.
7. Discard the solids and use the broth as you would stock.

black mushrooms, kombu, bonito flakes

Taken from www.epicurious.com/recipes/food/views/dashi-377716 (may not work)