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1 day 7 hours 45 min

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Soup

Soup

"Dashi" Soup Stock

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Ingredients
* 6 cups (1cup=200ml) water
* 10 cm square konbu kelp
* 40g dried bonito flakes

Ichiban dashi (The first brew)
1 Wipe the kelp with a wet paper towel. Soak the konbu kelp in water for 30 minutes.

2 Turn the heat on high. Remove the kelp just before the water comes to a boil. Bring the water to a boil, add the bonito flakes, boil again and then turn off the heat.

3 Let it stand until the flakes sink to the bottom of the pot.

4 Pour the mixture in a strainer with kitchen paper in it and strain.

Niban dashi (The second brew)
1 Add the kelp and the bonito flakes from the first brew to 6 cups of water. Turn on medium heat.

2 Remove the kelp just before the liquid comes to a boil. Boil the mixture for 3-4 minutes.

3 Pour the mixture in a strainer with kitchen paper in it and strain.

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