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I prefer to soak my konbu for 24 hours to make my dashi, but there are those times where one forgets to do so and a dashi is needed. This method does take some time, about 1 to 1 ½ hours to make, but produces a great dashi. For this particular dashi I add dried shiitake to increase the umami.

Ingredients
½ ounce konbu (either Konbu Doi Ma Konbu or Uneno Rishiri Konbu or Aimono Rausu Konbu)
½ ounce Takehisa Donko Dried Shiitake
4 cups water
¾ ounces Matoba Suisan Katsuobushi

Method
In a medium-sized pot, soak the konbu and shiitake in the water at room temperature for at least 30 minutes, and up to 1 hour (the longer the better).

Turn the burner on low and heat for 30 minutes. This is very important: you want the water hot, but not at all close to boiling.

If using the thin shavings, then add the katsuobushi and strain immediately through a chinois. If using the thick shavings then keep the water just below a simmer and steep the thick flakes for at least 20 minutes. The longer you steep, the deeper the katsuobushi flavor will become.



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