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This flavoursome dashi is the easiest version to prepare; it is not cooked but left to infuse overnight, ready to use the next day. Makes I litre (1 ³/₄ pints).

1 postcard-size piece of konbu

3 dried shiitake mushrooms

7g (1/4 oz) dried bonito flakes

1 litre (1 3/4 pints) water (boiled tap water or bottled spring water)

Wipe the konbu clean with damp kitchen paper and make some tears in it to help it to infuse and for the maximum release of flavour. Put all the dry ingredients in a glass jug with a lid or sealable plastic container and add the water. Chill in the refrigerator overnight and strain before use. The dashi will keep up for up to three days in the refrigerator.