Jamon Dashi from Sepia: The Cuisine of Martin Benn by Martin Benn
Place 3 litres (105 fl oz /12 cups) of water and the kombu in a large bowl and leave to soak for 30 minutes. Pour the hydrated kombu and soaking water into a heavy-based saucepan and heat to around...
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Ingredients
- 25 g (1 oz) shiro dashi
- 15 g (½ oz) white soy sauce (preferably teraoka shiro shoyu)
- 15 g (½ oz) organic Shoda soy sauce
- 300 g (10½ oz) thinly sliced jamon
- 60 g (2¼ oz) katsuobushi flakes (store-bought bonito flakes)
- 2 bunches reserved mitsuba stems
- 10 cm (4 in) kombu strip (rishiri)
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