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1.
The following steps demonstrate how to make dashi. It serves as a broth base for several dishes. This will be used in conjunction with the broth. Water may be substituted.
2.
Combine kombu and 4 cups water in a large saucepan. Let sit until kombu softens, 25-35 minutes. Bring to a boil over medium heat. Immediately remove from heat; fishout kombu and discard.
3.
Cool pot with a splash of water. Add bonito flakes and stir once to submerge. Return to gentle boil. reduce heat, and simmer gently. Skim off any foam, 5 minutes. Let steep off heat, 15 minutes. Strain dashi through fine mesh. Don't press on solids.
4.
Combine cup sake, cup mirin, 1/4 cup sugar, and 1 cup soy sauce in a small sauce pan and bring to a boil.
5.
Once boiling, turn off heat and set aside.
6.
When using during hot pot, add sauce/broth accompanied by Dashi or water. Dilute as necessary.