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Firstly, make the dashi using kombu (dried kelp) and bonito flakes. Wipe the kombu dry but do not wash. Place it in pot of water and bring to boil. As soon as the water starts boiling, switch off the fire (do not continue to boil the kombu) and add a whole bunch of bonito flakes. When cool, strain.

That’s how you get the basic dashi stock… clear, very light and delicate.

When ready to prepare this dish, bring dashi to boil, add baby corn, asparagus and fresh cut salmon belly (in that order) and bring to boil, add sake, continue to boil for a few moments, remove from heat, ladle and serve.

Really a nice soup. No added salt as the flavour from the kombu and bonito are sufficient.

I usually make dashi enough to store an additional 3 of 4 bowls in the freezer for an ad-hoc meal. They can be used to make a variety of items including chawanmushi.