DashiBy AubergineSource: https://mise-wine.vercel.app/recipes/dashiAdd to collectionIngredientsYieldInstructions0 / 5 steps0 of 5 steps completeReset progress1In a saucepot, combine kombu and water and heat to 60C and allow to steep for 45 minutes2Remove kombu, raise temperature to 85C and add bonito flake and steep for 2 minutes3Strain through a paper filter and chill in an ice bath4Reserve cold in an airtight container5For gelee: add 7.5g silver leaf gelatin per 500g dashi