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Many Japanese associate umami with dashi , which is a soup broth once again made with konbu, but with the addition of bonito flakes and, of course, water.
In a medium saucepan, combine the dashi , soy sauce, and mirin.
For the sour dashi cocktail: In a medium saucepan, combine the sake, pickled plums, konbu, and bonito flakes.
For the dashi : In a medium saucepan, combine the water and konbu and bring to a boil.
Soak it in hot water and you get the essence of dashi , the stock base of the tangy broths and consommés the Japanese love.
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