The most common dashi is made from katsuobushi (dried bonito flakes) and kombu (dried sea kelp). While dashi is made with fish, it doesn't have the same fishy flavor as stock made from fresh fish ...

While the chicken is in the oven, rinse the dried kombu under cold running water. Soak the kombu in a large stock pot for 30 minutes in 2.5 litres/4½ pints cold water. The kombu will triple in size.

Try this recipe from W Table. In a pot, add the radish, kombu, green onion, onion, dried shiitake mushrooms and water. Bring to a boil. Once it reaches a boil, remove the kombu and continue ...

Cut the mizuna into 3cm lengths. 3. For the warishita, add the kombu dashi, mirin, sake, sugar and salt in a bowl. Mix well. 4. Dry-fry the bacon and add the mushrooms in a pot. Sprinkle with sake ...