Dashi

Directions

1. 1
   Wipe the kombu lightly with a damp cloth and put it into a 2- to 3-quart pot.
2. 2
   Add 3 cups water and bring to a boil.
3. 3
   When the water begins to boil rapidly, remove the kombu with a pair of tongs (save it for Kombu Relish or for making a second stock) and turn off the heat.
4. 4
   Rinse the mushrooms quickly and throw them into the hot liquid.
5. 5
   Let them soak for 30 minutes.
6. 6
   Remove the mushrooms (they can be used in soups and other dishes).
7. 7
   Add the soy sauce and mirin.
8. 8
   Strain the stock through three layers of cheesecloth if the mushrooms have left any grit at the bottom of your pot.