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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