Simmer for another 20 minutes with lid ajar and again add enough cold water to bring liquid back to original volume.

Simmer for another 10 mmnutes with lid ajar. The stock will be a clear greenish amber. Remove konbu. The volume of stock will be 4 1/6 cups / 1 L / 2.1 pints -- 4 or 5 servings. Keeps 3--4 days refrigerated.

If the konbu expands greatly and develops soft blisters as it simmers, it is of good quality and the dashi will be good.

With larger amounts of konbu and water, the cooking times are longer: for an amount 4 times the one used here, the cooking time is a total of 3 hours.

ALTERNATE METHOD: Start with 8 1/3 cups (2 L / 4.2 pints) of water, add konbu, and simmer until the volume is halved, without adding water during the process.

Typed directly from the book, again, but this time actually tested by me. It's really nice, smells and tastes of the sea (in a nice way). You can make a quick light soup by heating this and adding a few cubes of tofu.

From "Zen Vegetarian Cooking", by Soei Yoneda and Koei Hoshino,
Serves 4-5.