Stock made from fish and kelp, used in Japanese cooking.
- For the dashi: In a medium saucepan, combine the water and konbu and bring to a boil.
- Add the remaining dashi, two cups at a time, and continue to simmer until all of the liquid has been absorbed the mixture should be creamy but the rice still slightly him.
- In a medium bowl, whisk together the lemon juice, olive oil, soy sauce, Riesling, sake, dashi, and shallots.
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