Apologies to the hundreds of you that have been looking at the cilantro soup with monkfish recipe. Some of you must have been wondering, “Where’s the dashi recipe?”
Well, here it is. In Nobu’s version and in my “convenient” version.:-)
Nobu’s Ingredients
1/2 oz. (10g) piece of konbu
1 quart (1L) of water
1 oz.(30g) dried bonito flakes
Nobu’s preparation
1. Heat the konbu and water slowly in a large saucepan over medium heat.
2. Just before the water boils, remove the konbu.
3. Add the bonito flakes and turn off the heat.
4. After the bonito flakes have sunk to the bottom of the pan, strain through a fine mesh sieve lined with paper towels.
Convenient Ingredients
1 1/2 teaspoon of instant dashi
2 cups of water
Covenient Preparation
1. Follow the package instructions. 
2. Just make sure you add the instant dashi after the water has boiled and just before you’re ready to serve the soup.
Note: You can easily find instant dashi at Japanese/Asian grocery stores.
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The words ‘clean’ and ‘chardonnay’ don’t go together as often as they should when describing chardonnay wines from California. That’s too bad. Although heavily oaked/buttery chards can be very appealing, they become a difficult food wine for me. What a joy to bump in Kendall Jackson’s 2005 Grand Reserve Chardonnay. It’s clean (there’s that wonderful word again), flavorful (a little citrus), and very drinkable. If I told you that this is a great hot summer afternoon/early evening wine you might think that it is simple and inelegant. So, for heaven’s sake do not drink this on a hot summer afternoon or early evening.
