Name: Dashi
Ingredients: 1 qt Cold water; 1 oz Giant kelp; (kombu); 1 oz Dried bonito flakes; (hana-katsuo)

The secret of a believer’s holy walk is his continual recurrence to the blood of the Surety, and his daily [communion] with a crucified and risen Lord. All divine life, and all precious fruits of it, pardon, peace, and holiness, spring from the cross. All fancied sanctification which does not arise wholly from the blood of the cross is nothing better than Pharisaism. If we would be holy, we must get to the cross, and dwell there; else, notwithstanding all our labor, diligence, fasting, praying and good works, we shall be yet void of real sanctification, destitute of those humble, gracious tempers which accompany a clear view of the cross.

Horatius Bonar

CATEGORY	CUISINE	TAG	YIELD
		Taste2	1	servings

INGREDIENTS

1	qt	Cold water
1	oz	Giant kelp; (kombu)
1	oz	Dried bonito flakes; (hana-katsuo)

INSTRUCTIONS

Fill a medium-sized soup pot with water and add kelp. Heat, uncovered, so
as to reach the boiling point in 10 minutes. Important: Kelp emits a strong
odor when boiled, so be sure to remove it from water before it boils.
Insert your thumbnail into the fleshiest part of the kelp, if it is soft,
remove it from the water. If tough, return it to the pot for 1 to 2
minutes. Keep it from boiling by adding 1/2 cup cold water. Remove kelp and
bring stock to a full boil. Add 1/4 cup cold water to bring the temperature
down quickly and immediately add the bonito flakes. Bring to a full boil
and remove from the heat at once. Allow the flakes to start to settle on
the bottom of the pot. Skim foam and filter through cheesecloth lined
sieve. This recipe yields 1 quart of dashi.
Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK -
(Show # TS-1G21 broadcast 04-14-1998) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-19-1998
Recipe by: David Rosengarten
Converted by MM_Buster v2.0l.

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